Double Coconut Biscotti


  • One stick 8 tbsp butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups sweetened flaked coconut I love Mounds brand
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp. salt


  1. Preheat oven to 350.  Beat butter and sugar until light.  Add the eggs and extracts.  Mix well.  On low speed, add coconut.  Gradually add flour, baking powder and salt.  Divide the dough into 5 equal pieces.  If the dough is sticky, dust with additional flour.  Form the dough into small loaves about 8" long and 2" wide.  Place loaves on a cookie sheet lined with parchment paper, spaced 3" apart.
  2. Bake until golden, about 20 - 25 minutes.  Remove from oven and carefully remove loaves, using two metal spatulas, onto wire cooling racks.  Cool.
  3. Place cooled loaves on cutting board.  Using a serrated knife, carefully slice into 1/2" slices.  Place slices on cookie sheet, arranged in a single layer.  Return to oven and toast for 12 - 15 minutes, or until lightly browned.  Cool toasted biscotti on wire cooling racks.  Store in airtight containers.