Yield: 24 small biscotti

Coconut Biscotti

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


  • 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


  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.

Nutrition Information:



Serving Size:


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.

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