clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Toasted Coconut Biscotti with Chocolate Espresso Drizzle

  • Author: Lisa Keys
  • Total Time: 45 minutes
  • Yield: 20 cookies 1x


Baked in a biscotti pan made these sweet, crunchy, coconut cookies with a decadent drizzle easy to shape and slice


  • 2 cups all-purpose flour
  • 1 ½ baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon coconut extract
  • 2 ¼ cups sweetened flaked coconut
  • ½ cup espresso chocolate chips
  • 1 teaspoon coconut oil


  1. Heat oven 350F. Line biscotti pan with a parchment paper sling.
  2. In medium bowl, whisk flour, baking powder and salt; set aside.
  3. Beat butter and sugar with electric mixture for 5 minutes or until light and fluffy. Add eggs, vanilla and coconut extract; blend well.
  4. With mixer on low speed, add coconut and then gradually and flour mixture.
  5. Spread dough evenly in prepared pan.
  6. Bake 30 to 35 minutes or until slightly domed and golden brown.
  7. Let cool 10 minutes in pan. Using the handles of parchment paper, transfer loaf to cooling rack. Cool to room temperature.
  8. Place cooled loaf on a cutting surface. Using a long, cut into ½-inch wide slices. Place slices on a baking sheet and toast in 350F. oven for 10 to 12 minutes or until lightly brown.
  9. Turn slices over and toast other side for 3 to 4 minutes. Cool on wire rack.
  10. Melt espresso chocolate chips and coconut oil in microwave, stirring every 30 seconds, until smooth. Drizzle over cooled biscotti. 
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: cookies and bars
  • Method: baking
  • Cuisine: Italian

Keywords: coconut, biscotti, holiday, baking,