Toasted Coconut Biscotti

img_9092This rich, buttery, coconut cookie recipe was inspired by a family wedding that took place in Kauai this past February.

Just as toasting nuts brings out their flavor, the same is true when toasting coconut, while also adding a distinctive crunchy texture. Paired with budino di ricotta, a luscious cold pudding, this would make an elegant, tropical desert for a luau party this summer.

 

Ingredients:

  • 4 ounces butter, unsalted, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup almonds, toasted, chopped
  • 1 1/2 cup coconut, divided
  1. Using a baking sheet, spread 1/2 cup of the coconut in an even layer and and toast in a 350* oven 9-11 minutes (until golden brown). Watch closely as it seems to turn color quickly in the last couple of minutes. Remove from oven and let cool.
  2. Cream the butter and sugar and then add the eggs one at a time beating well after each addition. Add the vanilla.
  3. In another bowl, whisk together the flour, salt and baking powder. Add to the butter mixture.
  4. Stir in the toasted almonds and 1/2 cup of toasted coconut.
  5. Cover and refrigerate for an hour (or overnight). I take the batter out of the bowl, wrap in plastic wrap and flatten it into a rectangle. It takes less space in the refrigerator and is easier to form into logs. When I remove the plastic wrap, I cut the dough in half lengthwise and then in half again (lengthwise) creating four strips of dough.
  6. On parchment-lined baking sheets, take a strip of dough and shape it into a log 12 x 2 inches and then flatten it slightly. Repeat with each strip of dough. Top each log with 1/4 cup coconut, pressing it into the log.
  7. Bake in a 350* oven (middle rack) 18-20 minutes. Remove from oven and let cool a bit. Carefully transfer logs to a cutting board and using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together (cut-side down) back onto the baking sheet. Bake an additional 15-20 minutes until a dark golden brown.
  8. Store in an airtight container.

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