A new version of an old favorite. The coconut adds flavor and texture.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.

  • Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.

  • Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.

  • Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.

  • Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

Nutrition Facts

237 calories; 10.7 g total fat; 34 mg cholesterol; 142 mg sodium. 31.7 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2007
I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love. Read More
(70)

Most helpful critical review

Rating: 1 stars
06/22/2003
What did I do wrong Carl? My dough turned out very dry and crumbly. I couldn't get it to form into a log. I ended up making little cookies out of it. Read More
(19)
75 Ratings
  • 5 star values: 51
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/22/2007
I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love. Read More
(70)
Rating: 5 stars
12/22/2007
I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love. Read More
(70)
Rating: 5 stars
12/05/2007
This is a nice twist on walnut biscotti. I'd like to offer these suggestions to aid in flavor and forming: Decrease flour to 3 cups, toast the coconut til lightly browned and crunchy and increase to 1 cup, add a generous Tablespoon of Malibu rum instead of the coconut flavoring. Proceed with recipe as written. Read More
(56)
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Rating: 5 stars
07/13/2006
Great recipe with changes. Decrease flour to 2 1/2c increase coconut to 3/4c and add 1/2c mini semi-sweet chocolate chips. I use slivered almonds or macadamia nuts in place of walnuts. I bake biscotti at least twice a month and this is the new favorite. Read More
(28)
Rating: 1 stars
06/22/2003
What did I do wrong Carl? My dough turned out very dry and crumbly. I couldn't get it to form into a log. I ended up making little cookies out of it. Read More
(19)
Rating: 5 stars
10/05/2009
5 star biscotti recipe. Great tea or coffee biscuit as well. YUMMY! Only change was to add one cup of coconut and I lessened the flour as another reviewer suggested to 3 cups. I did add in extra coconut extract for I like a strong coconut flavor to my cookies. Oh and I only had almonds so I used them instead of walnuts. I dipped half of the batch in milk choc and kept half plain. Both were more than 5 stars. MMMMMM! Will be using these in my Xmas cookie tins. Read More
(15)
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Rating: 5 stars
05/14/2007
Yum! Yum! Using the extract is the key to the taste in this so don't skip the extract! Some reviews said this was too crumbly (just add some milk to the mix people!) but mine came out great. I dipped some in white chocolate and others in dark--excellent! Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense. Read More
(14)
Rating: 4 stars
09/12/2003
This is a very nice biscotti. It is a little richer than biscotti made with egg only. The butter in this recipe makes it very rich. The coconut flavor is very subtle. This is also quite easy to make. Read More
(12)
Rating: 5 stars
12/18/2008
Awesome biscotti! This is the first of six different kinds that I made from this site and it is my favorite out of all of them. Followed recipe as written but sub. pecans for the walnuts and toasted the coconut. Try this it really is the best!! Read More
(11)
Rating: 5 stars
08/28/2006
Excellent recipe. Crispy and flavorful. Its a very good basic recipe in which you can sub. lemon almond or orange extract for the coconut extract. Toast your coconut for the extra nutty coconut flavor. Read More
(10)