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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
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    32 cookies


  • 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 sweetened shredded coconut
  • 1 teaspoon grated lime zest


  • 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 zest.
  • Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-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 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.
Nutrition Facts
1 cookie: 89 calories, 3g fat (1g saturated fat), 13mg cholesterol, 49mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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  • Anne
    Feb 13, 2021

    These are absolutely wonderful biscotti. Great texture and crisp as they should be. Don’t worry about the dough being sticky when you handle it to make the loaves. Just flour your hands when you are shaping the loaves. I did add extra lime zest, probably about 2 to 3 tablespoons.

  • kennedy22
    Jan 22, 2021

    I loved these. Followed the recipe exactly and we very much enjoyed these. I've already added it to the cookbook. Thanks for sharing!!

  • Becky
    Dec 21, 2020

    This is a great recipe, making a biscotti one would find in Italy but maybe not overly sweet enough for American taste buds. I instinctively used twice as much lime zest added lime extract, as well. Had considered making a lime glaze but now I'm sitting here enjoying a couple with my afternoon coffee and thinking, it's perfect as is. Subtle & sophisticated.

  • Teddy
    Sep 7, 2020

    I made this and even though I added at least a total of 2 cups of flour the dough spread like cake batter rather than a Biscotti log. It was not sweet enough even with an additional 1/2 cup of sugar.

  • fledermaus
    May 6, 2012

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

  • marlowesmom
    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.

  • Chrisesgirly
    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!

  • Kerry Amundson
    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.

  • thepassionatecook
    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.

  • revjoannrom828
    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.