Coconut Chocolate Biscotti

Indulge in the perfect balance of tropical sweetness and rich chocolate with this Coconut Chocolate Biscotti recipe! These twice-baked Italian cookies combine the nuttiness of toasted shredded coconut with the decadence of dark chocolate chips, creating a crunchy, flavorful treat that’s ideal for pairing with coffee or tea. Made with a hint of coconut oil and finished with an optional drizzle of melted dark chocolate, these biscotti are as visually appealing as they are delicious. Whether you’re preparing for a special occasion or whipping up a snack for your pantry, this easy-to-follow recipe promises irresistible results in just over an hour. Perfect for coconut lovers, these biscotti are a delightful way to elevate your cookie game!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 0.75 cup granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chips
• 2 tablespoons coconut oil
• 0.5 cup melted dark chocolate (optional for drizzling)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a dry skillet over medium heat, lightly toast the shredded coconut until golden and fragrant. Set aside to cool.

Step 3

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 4

In a separate bowl, beat the eggs, vanilla extract, and coconut oil until smooth.

Step 5

Add the wet ingredients to the dry ingredients and mix until combined. The dough will be thick and sticky.

Step 6

Fold in the toasted shredded coconut and dark chocolate chips until evenly distributed.

Step 7

Lightly flour your work surface and divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide.

Step 8

Place the logs on the prepared baking sheet, leaving space between them, and gently flatten the tops.

Step 9

Bake the logs for 25 minutes or until lightly golden. Remove them from the oven and let them cool for 10 minutes.

Step 10

Reduce the oven temperature to 300°F (150°C).

Step 11

Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick biscotti pieces.

Step 12

Return the biscotti to the baking sheet, cut sides up, and bake for an additional 12-15 minutes per side, or until dry and crisp.

Step 13

Allow the biscotti to cool completely on a wire rack. If desired, drizzle melted dark chocolate over the biscotti for added flavor and let it set before serving.

Nutrition Facts

Serving size	(1026.6g)

Amount per serving	% Daily Value*
Calories	4295.8

Total Fat 218.4g	0%
Saturated Fat 144.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 558mg	0%
Sodium 1308.6mg	0%
Total Carbohydrate 550.7g	0%
Dietary Fiber 45.5g	0%
Total Sugars 302.1g
Protein 73.7g	0%

Vitamin D 123IU	0%
Calcium 379.1mg	0%
Iron 44.8mg	0%
Potassium 2882.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 6.6%

Carbs: 49.4%