★★★★★

Coconut Biscotti

These tender-baked cookies are loaded with coconut flavor and will last a long time too! Try adding a sweet coconut biscotti as the perfect complement to your morning coffee or tea.

If you love coconut desserts, be sure to give our reader favorite Coconut Cake a try soon. Or give our easy coconut truffles a try next.

Coconut Biscotti: crunchy sweet biscotti with coconut flavor! Perfect dunked in coffee or tea!

Why You’ll Love My Coconut Biscotti

When you’ve got a coconut craving, these biscotti cookies are not to be missed. You’ll love the full-bodied coconut flavor. Here are a few more reasons why they’re a great bake!

  • The recipe is so simple you can’t miss! Only 7 ingredients.
  • The final product is both crisp and tender – a truly satisfying combo!
  • The way we’ll cream the butter and sugar together makes for an exceptionally light crumb.
  • This Biscotti is twice-baked, which makes it incredibly 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!

Coconut Biscotti: crunchy sweet biscotti with coconut flavor! Perfect dunked in coffee or tea!

Ingredient Notes 

  • 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 an intoxicating coconut aroma. Half the fun of this recipe is the sensory anticipation of that first bite. 
  • Unsalted Butter – Butter adds richness to the biscotti. Just make sure your butter is “unsalted.”
  • Granulated Sugar – Sugar is the obvious sweetener, but you might not realize that it also plays a critical role in hydrating the biscotti dough. Reach for white sugar or evaporated cane juice for the best results. 
  • Eggs – Eggs will bind the cookie dough together, adding more rich flavor and a golden color.
  • All-Purpose Flour – In a pinch, you could probably substitute pastry flour for this recipe. I’ve found that all-purpose flour produces consistently great results. 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 tsp of baking soda plus ½ tsp of vinegar for 1 tsp of baking powder.

Easy Instructions

  1. Mix Wet Ingredients: Cream your butter and sugar together first, then add in the eggs to finish mixing the wet ingredients. 
  2. Add Dry Ingredients: Mix in your dry ingredients, followed by the shredded coconut and coconut extract. 
  3. 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. 
  4. Bake It: Bake the dough rectangles for 25 minutes. Let them cool for 5 minutes.
  5. Slice It: Slice 10-12 biscotti from each rectangle. Place them all cut side up on the sheet tray.
  6. 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.

Coconut Biscotti: crunchy sweet biscotti with coconut flavor! Perfect dunked in coffee or tea!

Tips & Tricks

  • 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. 

Recipe FAQs

Can I use coconut extract instead of coconut flavoring?

Coconut extract can be used instead of coconut flavoring. Substitute at a one-to-one ratio. 

Can I freeze biscotti?

Biscotti can be frozen once it’s baked. Wrap it well in plastic, then again in foil. It will last up to 3 months in the freezer. 

Is biscotti supposed to be hard? 

Biscotti should be crisp, but not rock-hard. Hard cookies would likely indicate that they’ve been overbaked. Biscotti shouldn’t be baked any darker than a light golden color at any phase.

Can I use unsweetened coconut if I don’t have the sweetened kind?

You can use unsweetened if it’s all you have or can find. However, the biscotti will likely turn out drier and won’t be as sweet. 

Serving Suggestions

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:

Yield: 24 small biscotti

Coconut Biscotti

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

These tender-baked cookies are loaded with coconut flavor and will last a long time too! Try adding a sweet coconut biscotti as the perfect complement to your morning coffee or tea.

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

  1. 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.
  2. Line a large baking sheet with parchment paper or silpat. Divide dough in half and shape each half into a 10inch by 2 ½inch rectangle. Use your fingertips to pat evenly. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes.
  3. 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.
  4. 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. 
  • Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 32mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on September 1, 2014

    Comments & Reviews

    1. I absolutely love ALL your biscotti recipes. Every time I bake them someone asks for the recipe. I really enjoy making your variety of flavours. I have some dried pineapple which I may test adding to this recipe for a tropical taste. Hopefully it does not take away from the taste. Thank You so much for sharing!!

    2. I made these. They are super tasty and crunchy. However, the taste of coconut is faint so I added 1/4 teaspoon more of the extract and spread coconut flakes on top to my now 2nd batch. I also dipped the bottom in dark chocolate with sprinkles. As I said, the flavor is really good which is why I’m making them again. They’re going to be frozen and baked closer to Christmas. Definitely a keeper!

    3. Hi these were delicious and i wanted to make them for a friend but she is dairy free ..do you think i can substitute the butter for coconut oil or something else ?

    4. Thank you so much Aimee for sharing your Coconut Biscotti Recipe! I’m jusk baking them right now and I’m looking forward to taste them later. My house smells heavenly coconutly! I do want to ask you something, how do you achieve that some shredded coconut pastes to the top of the biscotti? In your recipe you dont indicate that after giving shape to the dough we must sprinkle some coconut, but I did. Nevertheless after the first bake and when cutting them all that top coconut felt down. So, what is your secret to paste it? Thank you so much!!

      1. I don’t do anything to get those coconut flakes. They just appeared. Some batches had more showing than others 🙂 Enjoy the biscotti!!

    5. I was browsing through all the #TeamRyan auction items the other day and noticed your biscotti… What a great way to assist Ashley and her family:) I just love coconut and biscotti and they look so perfect for dipping in my morning coffee…

        1. These are fantastic! Hubby says if you want to sell your house, bake these instead of chocolate chip before a showing, lol. (the smell is heavenly!) My new favorite biscotti flavor for sure. Thank you so much for this recipe – will be making them again and again! 🤗

    6. Aimee the silent auction is a wonderful way to help your friends and spread awareness of a serious illness. I’m sure the family is incredibly thankful to have such lovely supportive friends like you and the other bloggers. 🙂 I’m going to head over now, but not before I bookmark this biscotti!

    7. I have never had coconut biscotti and i LOVE the idea! The toasty coconut on top is like-mmmmmm!!!

    8. I have somehow never made biscotti – that needs to change! This sounds amazing, and what a great cause.

    9. These sound amazing! I still have biscotti on my to-do list lol Maybe this’ll push me over the edge to making it sooner 😉

    10. A great cause AND some great biscotti? I love all the things about this post! Heading over the check these babies out! Pinned!

    11. It’s great how everyone rallies to help people who need support. I love the idea of an auction! And your biscotti will go quickly. I can imagine that so many people are dying to try the food you’ve baked!

    12. What a great cause and with these babies up for grabs, you should be able to easily raise a million bucks! They look great, Aimee! Pinned 🙂

    13. It’s great that you guys are doing this for #TeamRyan. I just bid on something myself over at Carrie’s site! These biscotti look unbelievably good. I imagine the coconut must go so well with coffee. Yum! I’m ready for one right now!

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