Coconut Chocolate Chip Biscotti

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Chocolate chips, miniature
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, sweetened

• Dairy

  • 8 tbsp Butter, unsalted

Found on dessertsrequired.com

Ingredients

• Dough:
• 3 cups all purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• ¾ cup sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup shredded sweetened coconut
• ¾ cup miniature chocolate chips
• Topping:
• ½ cup sugar
• 2 teaspoons ground cinnamon

Directions

• For the dough:
• Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside.
• Whisk flour, baking powder and salt together. Set aside.
• Cream butter and sugar together in large mixing bowl, scraping bowl down periodically. Add eggs, one at a time. Blend in vanilla.
• Mix in dry ingredients. Lastly, add coconut and chocolate chips.
• Divide dough between two baking sheets. Shape into two logs that are 1” high and just under 3” wide, one per baking sheet. The length will depend on the amount of dough on each baking sheet.
• Bake at 350° for 20 minutes. Remove from oven and cool on baking rack for 20 minutes.
• For the topping:
• Stir together sugar and cinnamon in a bowl.
• After 20 minutes, use two spatulas to transfer each loaf to cutting board. Slice into ¾” slices. Return slices back to parchment covered baking sheet.
• Roll each slice in cinnamon/sugar mixture and return back to baking sheets.
• Bake at 350° for 15 minutes. Remove from oven and use a metal spatula to turn biscotti over. Return to oven, rotating the pans front to back and side to side. Bake at 350° for an additional 15 minutes, until biscotti are golden brown.
• Remove from oven and eat hot, warm or cold.