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Lime Coconut Biscotti

 Lime Coconut Biscotti
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
32 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 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

  • In a small bowl, beat sugar and oil until blended. Beat in the eggs,
  • lime juice, vanilla and coconut 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.
  • 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.
  • Place pan on a wire rack. When cool enough to handle, transfer 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

2 of 2

Lime Coconut Biscotti (continued)

Directions (continued)

  • 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.