These breakfast cookies are loaded with coconut flavor and will last a long time too! Try pairing coconut biscotti with your morning coffee or tea.
If you love coconut desserts, be sure to give our reader favorite impossible coconut pie a try soon. Or give our easy coconut truffles a try next.
Why You’ll Love My Coconut Biscotti
Move over coconut cake and coconut cupcakes, there’s a new treat in town.
I love biscotti, I mean, it’s cookies for breakfast!
- Only 7 ingredients.
- The final cookie is both crisp and tender – a truly satisfying combo!
- The way I cream the butter and sugar together makes for an exceptionally light crumb.
- This Biscotti is twice-baked, which makes it shelf-stable after baking.
Instead of buying that dried-up biscotti from your local coffee shop, bake up these classic Italian cookies at home and be amazed at just how good fresh biscotti can be.
Love coconut? Be sure to try our favorite macaroons next. We dipped them in chocolate for a little extra sweetness!
Ingredients Needed
- Shredded Sweetened Coconut – Shredded coconut is at the core of this recipe’s coconut taste and texture. Just make sure you buy the pre-sweetened kind.
- Coconut Flavoring – Don’t skip the coconut flavoring. It will ensure your cookies are loaded with a deep coconut flavor.
- Unsalted Butter – Butter adds richness to the biscotti. Just make sure your butter is “unsalted.” Don’t use margarine in biscotti, it won’t create the same texture.
- All-Purpose Flour – Use our guide showing how to measure flour properly.
- Baking Powder – double-acting baking powder creates a nice double rise in the dough, first when it’s added and again when heated. In a pinch, you can substitute ¼ teaspoon of baking soda plus ½ teaspoon of vinegar for 1 teaspoon of baking powder.
How to Make Coconut Biscotti
- Mix Wet Ingredients: Cream your butter and sugar together first, then add in the eggs to finish mixing the wet ingredients.
- Add Dry Ingredients: Mix in your dry ingredients, followed by the shredded coconut and coconut extract.
- Shape It: Shape your dough once you’ve split it into two. Pat the dough into a rectangular shape until it’s an even thickness. Repeat with the other half.
- Bake It: Bake the dough rectangles for 25 minutes. Let them cool for 5 minutes.
- Slice It: Slice 10-12 biscotti from each rectangle. Place them all cut side up on the sheet tray.
- Bake Again: Bake for 8-10 minutes, flip the cookies, and bake for 8-10 minutes more.
Pro Tip: Place your biscotti dough on the parchment-lined sheet tray before you start shaping it, so you won’t have to transfer the dough there afterward.
Biscotti and Coffee
Though it’s more commonly served with coffee and espresso in the US, biscotti can also be served with (and dipped in) wine. True story! Try pairing with wines like sherry, tawny port, ice wines, or Vin Santo.
If you’d rather stick with dipping your Coconut Biscotti in warm, caffeinated beverages, I wouldn’t blame you. Here are a few sumptuous drink recipes to pair with them:
Easy Breakfast Recipes
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Coconut Biscotti
Ingredients
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup shredded coconut sweetened
- 1 teaspoon coconut flavoring
Instructions
- In a large mixing bowl, beat butter and sugar until blended. Add eggs, beating until combined. Beat in flour and baking powder. Add coconut and coconut flavoring.
- Line a large baking sheet with parchment paper or silpat. Divide dough in half and shape each half into a 10inch by 2 1/2inch rectangle. Use your fingertips to pat evenly. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes.
- Slice each rectangle into 10-12 biscotti. Turn biscotti slices onto a side. Return to oven and bake 8-10 minutes. Remove and flip biscotti to other side. Bake for an additional 8-10 minutes. Remove and cool.
- Store cooled biscotti in airtight container for up to two weeks.
Notes
- Be sure to use softened butter so it will cream properly with the sugar in the first step. If the butter is too cold and hard, this step will be more difficult than it needs to be.
- Wet your hands with a little water to make the dough easier to handle as you shape it.
- When cutting your biscotti after the first bake, slice through it gently using a serrated knife for clean-edged cuts.
- Don’t leave your biscotti out to cool for too long after its first bake. It’s much easier to cut when it’s still warm, but not hot. This will help to prevent breakage during cutting.
- If you have a cooling rack, letting your finished biscotti cool there will allow it to dry out even better.
- To make coconut biscotti even more visually appealing, before the first bake, brush the top of the dough rectangles lightly with egg wash. Then sprinkle them with shredded coconut.
- Biscotti can be frozen once it’s baked. Wrap it well in plastic wrap, then slide into a ziploc freezer bag or airtight container. It will last up to 3 months in the freezer.
They are good but they need salt to round out the flavor and add more depth.
I made these today for an Easter bake sale and they were delicious. I will definitely make them again. I used salted butter and I had to bake them an extra 4 minutes. I dusted them with powdered sugar when they were cool. I recommend these if you love coconut!
I’m a huge fan of biscotti, so glad you loved them too.
Where do you find coconut flavoring?
I WOULD LOVE TO RECEIVE YOUR RECIPES ON LINE. THE COCONUT CAKE IS LUSCIOUS. MY FAMILY LOVES COCONUT. SO NEXT IS THE BISCOTTI.
Just made this today with leftover coconut pulp. Wow! So delish. And no bad stuff in them. I didn’t need to add the flavoring since I had fresh coconut. Soooooo yum.