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Lime Coconut Biscotti

Total Time

Prep: 25 min. Bake: 30 min. + cooling

Makes

32 cookies

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
Lime Coconut Biscotti Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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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