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Coconut-Macadamia Biscotti

Name: Coconut-Macadamia Biscotti
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: about 2-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 55 min. + standing

Makes

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

Coconut-Macadamia Biscotti Recipe photo by Taste of Home

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Ingredients

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

Directions

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.
Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake 25 minutes or until set.
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.
Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
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.

Nutrition Facts

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

Coconut-Macadamia Biscotti

Ingredients

Directions

Nutrition Facts

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