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Lime Coconut Biscotti

My family loves this recipe! It’s great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. —Diana Burrink, Crete, Illinois
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    32 cookies

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/4 cup lime juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 teaspoon grated lime zest

Directions

  • In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest.
  • Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set.
  • Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 89 calories, 3g fat (1g saturated fat), 13mg cholesterol, 49mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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