Best 2 Coconut Chocolate Biscotti Recipes
Indulge in a symphony of flavors with our Coconut Chocolate Biscotti, a delightful treat that harmonizes the richness of chocolate with the tropical essence of coconut. Crafted with a delicate balance of textures, these crispy twice-baked cookies tantalize the palate with a satisfying crunch. Embark on a culinary journey as we unveil the secrets behind this delectable confection, exploring variations that infuse unique flavors like orange zest, dried cranberries, and pistachios. Join us in the kitchen and let's create a batch of these irresistible biscotti, perfect for savoring with a warm cup of coffee or tea.
Let's cook with our recipes!
LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI
Most know how I love my Biscotti. I usually make it from scratch. I saw a recipe for Brownie Biscotti with boxed Ghiradelli mix. I decided to put my own spin on it, and make it lower fat. I added more chocolate, decreased and increased ingredients. I also made a different flavor combo. The result is delicious. Please enjoy these...
Provided by Nor Mac
Categories Chocolate
Time 1h
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
- 2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
- 3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
- 4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
- 5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
- 6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
- 7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
- 8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.
HAZELNUT COCONUT CHOCOLATE BISCOTTI
I make a lot of Biscotti during the holidays. This is the last one I am making for now. This one has chocolate chips,coconut,and Hazelnuts. These are so delicious. I love the crunch of Biscotti with a cup of coffee. Now my holiday desserts are complete with the wow factor. I saved the best for last. If you prefer. You may also...
Provided by Nor Mac
Categories Other Desserts
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. heat oven to 350 and toast hazelnuts on sheet pan for about 20 minutes or until slightly brown. Remove from oven and put aside to cool. Put the coconut on a sheet pan and toast for about 5 minutes as well. Watch coconut. You want it to be light golden in color. Coconut toasts up quickly.
- 2. Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
- 3. In another bowl. Whisk the eggs,water,butter,and vanilla together. add to chocolate mixture. Mix with hands until crumbly. Add the chocolate chips,coconut,and cooled hazelnuts. Put your hands in and mix to a moist ball. It takes a little bit to get it to combine. wash your hands,and Flour hands lightly. before handling the ball again to place and shape on pan before rolling.
- 4. Roll ball in to a log about 16 inches long,1 inch thick,and 5 inches wide.Place on parchment lined baking sheet. Bake for 30 minutes. Remove from oven and cool for 10-15 minutes. Cut loaf in to 3/4-1 inch slices. Place slices carefully on their sides. Put back in the oven and bake 10 minutes. Take out of oven and flip cookies over,and bake another 10 minutes. For a crispier cookie bake 5 minutes longer on each side.or just cool after 10 minutes on each side. They will harden up after they cool.) Cool cookies.
- 5. Take the pieces and line them up side by side as if putting the log back together. Melt the chocolate chips with the shortening in a double boiler. Stir until melted and smooth. Drizzle the chocolate over the Biscotti top. I place the chocolate in a plastic baggie and snip the corner to squeeze the drizzle over the top more evenly. cool or refrigerate until chocolate sets. Store in air tight container or freeze up to 2 months.
Tips:
- Use high-quality chocolate chips for the best flavor.
- To make the biscotti extra crispy, bake them for a few minutes longer.
- For a sweeter biscotti, add an extra 1/4 cup of sugar to the dough.
- For a more intense coconut flavor, use toasted coconut flakes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to grease your baking sheet well to prevent the biscotti from sticking.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These coconut chocolate biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They're crispy, chewy, and full of flavor, and they're sure to be a hit with everyone who tries them. So next time you're looking for a tasty snack or dessert, give these biscotti a try. You won't be disappointed!
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