Coconut-Macadamia Biscotti
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.
Shannon Koene Blacksburg, Virginia
Coconut-Macadamia Biscotti Recipe
Coconut-Macadamia Biscotti
6 Tbsp. butter, softened
¾ cup sugar
1/3 cup canola oil
3 eggs
2 tsp. vanilla
1 tsp. coconut extract
3 ¼ cups flour
1 ¾ tsp. baking powder
¼ tsp. salt
1 cup flaked coconut, toasted and finely chopped
1 cup macadamia nuts, coarsely chopped
2 cups (12 oz.) semi-sweet chocolate chips
2 Tbsp. shortening
Preheat oven to 350 F. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.
Divide dough in half. On parchment lined baking sheets, shape each half into an 8×3 inch rectangle. Bake about 25 minutes or until set.
Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into ½ inch slices. Return to pans, cut side down.
Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in airtight container. 2 ½ dozen
(Recipe for Coconut-Macadamia Biscotti was on www.tasteofhome.com, 2014)
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