Coconut Biscotti


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…


Coconut Biscotti

One thought on “Coconut Biscotti

Leave a Reply

Your email address will not be published. Required fields are marked *