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Coconut Biscotti

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“If you are a coconut lover these are a must.”
20 cookies

Ingredients Nutrition

  • 118.29 ml sugar
  • 118.29 ml butter, softened
  • 29.58 ml vanilla
  • 2 eggs
  • 354.88 ml shredded coconut, lightly toasted
  • 354.88 ml flour
  • 4.92 ml baking powder
  • 118.29 ml toasted almond, chopped (optional)
  • 118.29 ml milk chocolate chips or 118.29 ml semi-sweet chocolate chips, melted


  1. Preheat oven to 350 degrees.
  2. In a large bowl cream together sugar and butter.
  3. Add vanilla, eggs and coconut.
  4. Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
  5. Stir in nuts if desired.
  6. On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
  7. Bake for 20-25 minutes.
  8. Reduce oven temp to 300.
  9. Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
  10. Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
  11. Cool completely and either dip or drizzle with melted chocolate.
  12. Store in a air tight can or jar. Do not store in plastic.

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