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Coconut-Macadamia Biscotti

 Coconut-Macadamia Biscotti
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there.—Shannon Koene, Blacksburg, Virginia
30 ServingsPrep: 20 min. Bake: 55 min. + standing


  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 3-1/4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted and finely chopped
  • 1 cup macadamia nuts, coarsely chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening


  • Preheat oven to 350°. In a large bowl, beat butter, sugar and oil
  • until blended. Beat in eggs and extracts. In another bowl, whisk
  • flour, baking powder and salt; gradually beat into creamed mixture.
  • Stir in coconut and nuts.
  • Divide dough in half. On parchment paper-lined baking sheets, shape
  • each half into an 8x3-in. rectangle. Bake about 25 minutes or until
  • set.
  • Place pans on wire racks. When cool enough to handle, transfer baked
  • rectangles to a cutting board. Using a serrated knife, cut crosswise

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Coconut-Macadamia Biscotti (continued)

Directions (continued)

  • into 1/2-in. slices. Return to pans, cut side down.
  • Bake 15-18 minutes on each side or until golden brown. Remove from
  • pans to wire racks to cool completely.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Dip each cookie halfway into mixture; allow excess to drip.
  • Place on waxed paper until set. Store in an airtight container.
  • Yield: about 2-1/2 dozen.