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Lime Coconut Biscotti Recipe

Lime Coconut Biscotti Recipe

My family loves this recipe! It’s great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. —Diana Burrink, Crete, Illinois
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:32 servings

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/4 cup lime juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup flaked coconut
  • 1 teaspoon grated lime peel

Directions

  • 1. In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime peel.
  • 2. Divide dough in half. With lightly floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 20-25 minutes or until set.
  • 3. Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 32 cookies.

Nutritional Facts

1 cookie equals 89 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 49 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Lime Coconut Biscotti

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MY REVIEW
Reviewed May. 6, 2012

"I love the lime and coconut flavor combined so well. DH loves them too!!!"

MY REVIEW
Reviewed Apr. 19, 2012

"Have made this twice, first time as written and second time replacing the corn meal with 7/8 cup flour and adding about 2 tsp Truvia. We prefer all flour and more sweetness, though the recipe was very good as written. It really has more of a cookie texture than a biscotti texture. I wouldn't dare try to dunk one because it seems too crumbly. They do taste heavenly! Thanks for sharing the recipe."

MY REVIEW
Reviewed Mar. 18, 2012

"This recipe is absolutely unbelievable! I am not a huge fan of coconut and I LOVED this!! Some of my family likes a stronger taste of lime, some do not. This has the perfect amount of flavor without being overpowering. If you're looking for a stronger citrus flavor I would recommend using more zest or crystallized lime packets like True Lime products. It keeps your dough from getting too moist without taking away the flavor you're looking for. As for the cornmeal... I like it a lot. It gives it a more crumbley cookie texture rather than just a crunchy bread like cookie. Love This Biscotti!"

MY REVIEW
Reviewed Feb. 10, 2012

"this biscotti is totally different then any other biscotti that I have made. Not too crazy about the cornmeal and it did not taste very citrus y. If I make it again I will add way more zest or use lemons instead of limes."

MY REVIEW
Reviewed Nov. 18, 2011

"I have not made thiis recipe yet. Does one use the sweet bakers coconut found at the grocery store? or unsweetened? Thank you."

MY REVIEW
Reviewed Sep. 12, 2011

"This recipe is awesome. You would never believe it's low cal or low fat. I didn't have limes so I used lemons and it was great, plus I added 1 tsp lemon extract because I didn't have the zest. You'll love this cookie. It's very satisfying."

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