Recipe by CARL THE COOK
"A new version of an old favorite. The coconut adds flavor and texture."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 1/2 cups
I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love.
What did I do wrong, Carl? My dough turned out very dry and crumbly.
I couldn't get it to form into a log. I ended up making little cookies out of it.
This is a nice twist on walnut biscotti. I'd like to offer these suggestions to aid in flavor and forming: Decrease flour to 3 cups, toast the coconut til lightly browned and crunchy and increase to 1 cup, add a generous Tablespoon of Malibu rum instead of the coconut flavoring. Proceed with recipe as written.
Great recipe with changes. Decrease flour to 2 1/2c, increase coconut to 3/4c and add 1/2c mini semi-sweet chocolate chips. I use slivered almonds or macadamia nuts in place of walnuts. I bake biscotti at least twice a month and this is the new favorite.
Yum! Yum! Using the extract is the key to the taste in this, so don't skip the extract! Some reviews said this was too crumbly (just add some milk to the mix, people!), but mine came out great. I dipped some in white chocolate and others in dark--excellent! Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
****5 star biscotti recipe. Great tea or coffee biscuit as well. YUMMY! Only change was to add one cup of coconut and I lessened the flour as another reviewer suggested to 3 cups. I did add in extra coconut extract for I like a strong coconut flavor to my cookies. Oh and I only had almonds so I used them instead of walnuts. I dipped half of the batch in milk choc and kept half plain. Both were more than 5 stars. MMMMMM! Will be using these in my Xmas cookie tins.
Awesome biscotti! This is the first of six different kinds that I made from this site and it is my favorite out of all of them. Followed recipe as written but sub. pecans for the walnuts and toasted the coconut. Try this, it really is the best!!
Excellent recipe. Crispy and flavorful. Its a very good basic recipe in which you can sub. lemon, almond or orange extract for the coconut extract. Toast your coconut for the extra nutty coconut flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Walnut Biscotti
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 96
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
What's cooking in Delaware, Ohio? Jessica's delicious homemade biscotti.
Chocolate cookies with corn flakes, chocolate chips, coconut flakes and raisins.
This chewy oatmeal cookie is loaded with chocolate chips, coconut, and nuts.