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1
Preheat the oven to 350 degrees F line a baking sheet with parchment paper.
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2
Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl.
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3
Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed.
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4
Reduce the mixer speed to low; beat in the flour mixture until just combined.
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5
Stir in the macadamia nuts with a wooden spoon.
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6
Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart.
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7
Bake until browned, about 25 minutes.
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8
Let cool 10 minutes, then transfer to a cutting board.
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9
Cut into 1/2-inch-thick slices using a serrated knife.
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10
Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through.
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11
Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
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12
Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth.
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13
Dip the biscotti partway into the melted chocolate, then roll in the coconut.
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14
Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.
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15
Photograph by Kat Teutsch
