I had a little shredded coconut to use up and was trying to figure out what to make for it that wasn’t TOO awful for me. I decided biscotti would be a good way to use it because it’s one of those things that, even when made according to recipe with no healthy substitutions, is not too bad for you. Plus, it’s something to eat with my eggs in the morning.
I didn’t have to do any recipe inventing here, though. I was glad to find a recipe for Coconut Biscotti on Cooking Light’s site right after I got the idea. I adapted the recipe a bit, and these turned out great. Even with my addition of the chocolate, they’re not a calorie killer. Plus, biscotti have a long shelf life, so these work out great even though there are only 2 of us.
This makes a sticky dough. I would recommend using a silpat or parchment paper to do all the kneading and forming, so you don’t have to transfer it to the baking sheet. Kinda wish I would have thought of that when I was making them…
3/4 cup AP flour
3/4 cup whole wheat flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. grated whole nutmeg
3/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. coconut extract
2 large eggs
1 cup flaked coconut
3 oz. semisweet chocolate chips
a few drops of canola oil
Preheat oven to 300.
Combine the first 6 ingredients in a bowl. In a separate large bowl, beat the sugar, vanilla and coconut extracts and eggs together at medium speed until thick (about 2 minutes). Add the flour mixture and then fold in the coconut mixture.
Turn the dough onto a heavily floured surface and knead 7 or 8 times. Shape the dough into a roll and place on a baking sheet lined with parchment or a silpat. Pat to about 1″ thickness. Bake for 40 minutes or until golden. Cool for 5 minutes on wire rack.
Cut diagnally into 20 slices. Place slices on baking sheet and bake 10 minutes. Flip the slices, and bake 10 additional minutes.
In a double boiler or a stainless steel bowl over simmering water, add the chocolate chips and just a little canola oil to thin it out. Melt the chocolate and then drizzle over biscotti.
Adapted from Cooking Light