Coconut-Macadamia Biscotti Recipe

Name: Coconut-Macadamia Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, softened; 3/4 cup sugar; 1/3 cup canola oil; 3 large eggs; 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 (12 ounces) semisweet chocolate chips; 2 tablespoons shortening

Servings: persons

6 tablespoons butter, softened
3/4 cup sugar
1/3 cup canola oil
3 large eggs
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 (12 ounces) semisweet chocolate chips
2 tablespoons shortening

1
Preheat oven to 350u00b0. 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.
2
Divide dough in half. On parchment paper-lined
3
, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set.
4
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.
5
Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
6
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.

1348

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, softened, 3/4 cup sugar, 1/3 cup canola oil, 3 large eggs, and more.

Yes, Coconut-Macadamia Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Macadamia Biscotti

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