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Coconut Macaroon Biscotti

2023-02-15 - Written by: Emma Taylor

biscotti coconut cookies

Coconut Macaroon Biscotti

Crunchy biscotti infused with coconut and perfect for dipping into coffee or tea.

Coconut Macaroon Biscotti

Introduction

These Coconut Macaroon Biscotti are a twist on the classic Italian cookie. With shredded coconut and macadamia nuts, they add a delicious tropical flavor to the traditional biscotti.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped macadamia nuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare the Biscotti Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, sugar, shredded coconut, macadamia nuts, baking powder, and salt. Set aside.

Step 2: Make the Egg Mixture

In a separate large bowl, whisk the egg until it becomes frothy. Add in the vegetable oil and vanilla extract, and continue to whisk until well combined.

Step 3: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients into the wet ingredients. Mix until just combined.

Step 4: Shape the Biscotti Dough

Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, adding more flour if needed to achieve the correct consistency. Roll out the dough to approximately 1/2 inch (13mm) thickness.

Step 5: Bake the Biscotti

Cut into desired shapes using a biscuit cutter or a glass. Place on prepared baking sheet and bake for about 20-25 minutes, or until lightly golden brown. Rotate the baking sheet halfway through baking time to ensure even browning.

Step 6: Dip in Chocolate (Optional)

If desired, melt some chocolate chips and dip the cooled biscotti into it for an added layer of flavor.

Tips

  • Make sure not to overmix the dough.
  • If you choose to dip your biscotti in chocolate, place them on a baking sheet lined with parchment paper after dipping and refrigerate until firm.
  • Enjoy your delicious Coconut Macaroon Biscotti as is or dipped into coffee for an added treat.

Note: Adapted from Apple Baked Crumble (Recipe 1) by adding coconut macaroons.