Why did I make these orange coconut biscotti? Because I can, I wanted to and mostly, because I had a huge bag of coconut in my pantry! So, I'll add this to my biscotti repertoire. I prefer a soft cookie like biscotti which is why I rarely second bake them. It doesn't make sense to me to have to dunk them in order to soften them up to be edible! But, that's just my opinion....
I also revised a recipe to include a chocolate drizzle on top. Everything is better with chocolate and besides, it added to the visual appeal. These would be fantastic with a chocolate or coconut ice cream!
Orange Coconut Biscotti
1/4 lb (1 stick) softened butter
1 cup sugar
2 tsp vanilla (I used orange extract in this recipe)
2 cups sweetened coconut flakes
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips, melted for garnish (optional)
Preheat oven to 350 degrees. With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and whatever extract flavor you want while mixing well. Reduce mixer speed and add the coconut, then the flour, baking powder and salt. Divide the dough into 3 pieces and form each into a "log" about 12 inches in length. Place onto a parchment lined sheet pan and bake for approximately 20-25 minutes until golden.
Remove, cool slightly and gently lift onto a cutting board. Using a long serrated knife, slice into 1/2 inch diagonal pieces. Drizzle with melted chocolate in a crisscross pattern. And there you have it! Enjoy.
Keep in a tightly sealed container to insure the softness.