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1
Preheat the oven to 350-degrees.
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2
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
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3
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
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4
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
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5
Smooth the top with a wet dough scraper.
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6
Bake the dough for about 25 minutes, until just turning golden.
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7
Remove from oven and let cool, up to 25 minutes.
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8
Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
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9
(This makes slicing the biscotti easier.
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10
).
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11
Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices.
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12
Try to cut straight up and down, so they don't fall over during their second session.
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13
Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden.
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14
Remove, and place on a rack for cooliing.
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15
These will crisp as they cool.
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16
Dip half of each finished, cooled biscotto in the melted chocolate.
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17
Place on a rack over parchment or wax paper and allow chocolate to set before serving.
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18
Store in an airtight container to keep crisp.
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19
If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
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20
These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
