Reviewed: Oct. 5, 2009

****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.

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Reviewer:

cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: May 5, 2009

I've tried a lot of biscotti recipes, and this one is one of the best. I used unsweetened coconut and fructose due to health issues. The biscotti came out with a delicate coconut flavor that is astounding. Thanks so much for sharing this recipe!

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Jan. 15, 2009

YUM! My husband is a coconut fanatic & these were his favorite cookies this Christmas.

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CNGROSS29

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Reviewed: Jan. 4, 2009

I used "smart balance" instead of butter, cut the flour to 3 cups as suggested, and used vanilaa because I ddin't have coconut extract. They came out yummy but crumby. And the first batch I left in for 7 1/2 minutes on each side after i sliced them and they burnt. The second batch I left in for only 5 minutes per side which was better.

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adon

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Reviewed: Dec. 20, 2008

This is really good, But I added about 2tbs. of water because the first batch was a little too crumbly. I also glazed it with white chocolate which gave the cookie a full taste, so that its sufficiently tasty by itself!! YUMMY!!

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sabina

Cooking Level: Expert

Home Town: Marina, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 19, 2008

I decreased the flour to 3 cups, increased coconut to 3/4 cup. Great with a nice coconut flavor!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 18, 2008

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!!

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Stacey

Cooking Level: Expert

Home Town: Liberty, Illinois, USA

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Reviewed: Dec. 6, 2008

Another post indicated that the flour should be reduced while adding more coconut. I always try the recipe as written before moving on to changes others may recommend; in this case I wish I had cut the flour as these became a little gummy as I worked in the last bit of flour and then the nuts and coconut. So definitely reduce the flour to 3 cups and you'l have better results. As for the flavor, these are A++ with my family!

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Sep. 18, 2008

ohmygod. i love biscotti and i make TONS of it for my family during christmas and was looking for a new recipe to try out. so this past christmas i tried this one out and it is BY FAR my most FAVORITE biscotti EVER-everyone loved it and it turned out perfect everytime. i like these biscotti mostly because i love coconut haha but also because they were thicker and different than most of the chocolate dipped or dried fruit filled biscotti out there. great recipe-thank you for adding to my family tradition!!! :)

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bakeobsessed

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

I made these for a church picnic and they were very well received. I saw kids and older adults both enjoying the biscotti. Great recipe!

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wizardofoz.com

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Reviewed: Feb. 21, 2008

First time making biscotti and these were really good. A little different than your usual biscotti.

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 6, 2008

Very good. Although like suggested in the other reviews, I only put in 3 cups of flour and little bit more coconut than asked for. I aslo did not add the walnuts (allergies). The dough was very dry but by adding some milk that problem was solved. In the end, the changes were worth it!

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ewilson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hanover, Ontario, Canada

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Reviewed: Dec. 31, 2007

Wow! I made a few kinds of biscotti for my family, and they liked this one so much they barely touched the other kinds. Like the other reviewers said, it's a bit crumbly, but it's nothing a little milk wouldn't fix easily. Simple recipe, too. Thanks!

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Halz

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Dec. 22, 2007

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.

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Heather O.

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Reviewed: Dec. 5, 2007

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.

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Jillington

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Reviewed: Jun. 13, 2007

This turned out really great! I didn't have a problem forming the dough into a log; it came out perfectly. I didnt have any nuts on hand, so I used chocolate chips instead.

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Ashley S

Cooking Level: Intermediate

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Reviewed: May 14, 2007

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.

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