Christmas Goodies

Coconut Biscotti Cookies Recipe

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I’m a coffee lover.  I’m a serious coffee drinker and can’t get enough.  My Coffee Cupcakes with Espresso Buttercream and Mocha Cream Puffs recipes should attest to that! 🙂  I also love a sweet treat with my coffee in the evenings. Biscotti has always been a favorite, but I don’t like how hard or thick they can be. Plus, biscotti is a complicated process and takes forever to make. These cookies were inspired by my love of biscotti!

I keep these cookies in the freezer.  They are absolutely delicious frozen and stay crunchy when you dip them in coffee. They really do replace biscotti for me and don’t rip up the roof of my mouth, too! BONUS! 🙂  The toasted coconut offers a wonderfully rich, nutty and milky flavor.  And I really love the thinness of these cookies, too.  Mmmmmmm!!!!

What you need:

  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 + 1/8 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini semisweet chocolate chips
  • 1/2 cup sweetened coconut (toasted)

Make them:

Preheat the oven to 375 degrees.  Line cookie sheet with parchment paper.

In your mixing bowl, cream the butter and sugar.  Beat in egg and extract.

In a small bowl, combine the flour, baking soda and salt.  Add slowly to the creamed mixture.

Stir in the chocolate chips and coconut.  Toasting coconut is easy – place in a baking pan and put in the oven for a few minutes, keeping your eyes on it so it doesn’t burn. Once it begins to golden, stir it around a bit, and take out of the oven when it’s done!

Use your medium cookie scoop, place dough about 2 inches apart on the cookie sheet.  Bake for 11-13 minutes (until they start turning golden brown).  Let cool on wire racks.

Coconut Biscotti Cookies Recipe

Coconut Biscotti Cookies

Ingredients

1/2 cup butter (softened)

    3/4 cup sugar

      1 egg

        1/2 teaspoon coconut extract

          1 + 1/8 cup flour

            1/2 teaspoon baking soda

              1/2 teaspoon salt

                1 cup mini semisweet chocolate chips

                  1/2 cup sweetened coconut (toasted)

                    Instructions

                    Preheat the oven to 375 degrees.  Line cookie sheet with parchment paper.

                      In your mixing bowl, cream the butter and sugar.  Beat in egg and extract.

                        In a small bowl, combine the flour, baking soda and salt.  Add slowly to the creamed mixture.

                          Stir in the chocolate chips and coconut.  Toasting coconut is easy - place in a baking pan and put in the oven for a few minutes, keeping your eyes on it so it doesn't burn. Once it begins to golden, stir it around a bit, and take out of the oven when it's done!

                            Use your medium cookie scoop, place dough about 2 inches apart on the cookie sheet. Bake for 11-13 minutes (until they start turning golden brown).  Let cool on wire racks.

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                              Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

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