Coconut-Macadamia Biscotti

Total Time: Prep: 20 min. Bake: 55 min. + standing´╝îMakes: about 2-1/2 dozen

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 the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia


  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 3-1/4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, toasted and finely chopped
  • 1 cup macadamia nuts, coarsely chopped
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening


  1. Preheat oven to 350┬░. 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.
  2. Divide dough in half. On parchment-lined baking sheets, shape each half into an 8×3-in. rectangle. Bake 25 minutes or until set.
  3. Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down.
  4. Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
  5. 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 an airtight container.
See also  Slow-Cooked Chicken Chili


1 cookie: 228 calories, 14g fat (6g saturated fat), 25mg cholesterol, 99mg sodium, 25g carbohydrate (13g sugars, 2g fiber), 3g protein.

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