An image capturing the essence of coconut biscotti: A golden-brown, crunchy biscuit studded with toasted coconut flakes, showcasing its delicate texture and inviting aroma

Coconut Biscotti

If you’re in the mood for a delightful treat to enjoy alongside your afternoon coffee, look no further than coconut biscotti.

This irresistible biscuit is bursting with the tropical flavor of coconut, making it the perfect indulgence.

With just a few simple steps, you can easily whip up a batch of these crunchy delights right in your own kitchen.

So, put on your apron and get ready to savor the delectable combination of coconut and biscotti.


The origin of coconut biscotti can be traced back to the Mediterranean region. This delicious treat has been enjoyed for centuries by people in countries such as Italy and Greece.

The recipe for coconut biscotti has been passed down through generations, with each family putting their own unique twist on it. The combination of crunchy texture and sweet coconut flavor makes it a favorite among dessert lovers.

Traditionally, coconut biscotti is made by baking a dough twice, resulting in a dry and crunchy cookie that pairs perfectly with a cup of coffee or tea.

Today, coconut biscotti can be found in bakeries all over the world, but its roots in the Mediterranean region remain strong.


  • Dry Ingredients:

  • 2 cups all-purpose flour

  • 1 cup shredded coconut

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • Wet Ingredients:

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract


To make coconut biscotti, start by preheating your oven to 350°F. Once the oven is preheated, follow these instructions:

  1. Mix the dry ingredients:

    • In a large bowl, combine 2 cups of all-purpose flour, 1 cup of shredded coconut, 1 teaspoon of baking powder, and a pinch of salt.
    • Whisk the ingredients together until well combined.
  2. Prepare the wet ingredients:

    • In a separate bowl, beat 2 eggs, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
  3. Combine the wet and dry ingredients:

    • Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
    • Use your hands to knead the dough until it comes together.
  4. Shape and bake the biscotti:

    • Divide the dough in half and shape each half into a log, about 12 inches long and 1 inch wide.
    • Place the logs onto a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
  5. Slice and bake again:

    • Remove the logs from the oven and let them cool for 10 minutes.
    • Using a sharp knife, slice the logs into ½ inch thick pieces.
    • Lay the biscotti slices flat on the baking sheet and bake for an additional 10-15 minutes, or until crisp and dry.
  6. Enjoy!

    • Allow the biscotti to cool completely before serving.
    • Serve with a hot cup of coffee or tea, and savor the delicious coconut flavor in every crunchy bite.

Tips for Cooking

Successful preparation of coconut biscotti requires some helpful cooking tips.

Cooking Tip Description
Use parchment paper Line your baking sheet with parchment paper to prevent the biscotti from sticking and to make clean up easier.
Toast the coconut Toasting the coconut before adding it to the dough will enhance its flavor and give the biscotti a delightful crunch. Simply spread the coconut on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until golden brown.
Chill the dough After shaping the dough into a log, it is important to chill it in the refrigerator for at least 30 minutes. This will help the biscotti maintain its shape while baking.
Use a sharp knife When slicing the chilled dough, use a sharp knife to ensure clean and even cuts. A dull knife may cause the biscotti to crumble.
Double bake for crispiness To achieve the desired crispness, it is essential to bake the biscotti twice. After the first bake, slice the log into individual cookies and bake again until golden brown.

Final Thoughts

As you reflect on the successful preparation of coconut biscotti, you can appreciate the satisfaction that comes from mastering the art of baking. The process of making these delicious treats may have seemed daunting at first, but with practice and determination, you have achieved a level of expertise.

The crispness of the biscotti, combined with the sweet and nutty flavor of the coconut, creates a delightful combination that’s sure to impress your friends and family. Not only have you expanded your culinary skills, but you have also discovered the joy of sharing your creations with others.

Baking can be a therapeutic and fulfilling activity, allowing you to express your creativity while indulging in the simple pleasures of homemade treats. So, as you savor each bite of your coconut biscotti, take a moment to appreciate the journey you have embarked on in the world of baking.

Frequently Asked Questions

Can I Substitute the Coconut Oil With Another Type of Oil in This Coconut Biscotti Recipe?

You have the option to replace the coconut oil in this recipe with a different type of oil if you prefer. Just be sure to select an oil that has a similar flavor and consistency for optimal results.

How Long Can I Store Coconut Biscotti For?

Coconut biscotti can be stored for up to two weeks in an airtight container. Beyond that time, they might begin to lose their freshness and become stale. It’s best to savor their deliciousness while they are still at their prime!

Can I Add Chocolate Chips to This Coconut Biscotti Recipe?

Yes, you can definitely incorporate chocolate chips into the coconut biscotti recipe. This addition will elevate the taste and introduce a delightful hint of sweetness to the crispy biscotti. Enjoy!

Can I Make This Recipe Gluten-Free by Using a Different Type of Flour?

Yes, it is possible to make this recipe gluten-free by using a different type of flour. Just replace regular flour with a gluten-free alternative, such as almond flour or a gluten-free all-purpose flour blend.

Can I Use Sweetened Shredded Coconut Instead of Unsweetened in This Coconut Biscotti Recipe?

Yes, you can definitely substitute unsweetened shredded coconut with sweetened shredded coconut in this coconut biscotti recipe. This substitution will bring a hint of sweetness to the biscotti. However, keep in mind that you may need to make adjustments to the sugar content accordingly.

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