Salted Caramel Coconut Biscotti

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Caramel chips, salted
  • 4 oz Chocolate chips
  • 1/2 cup Granulated sugar
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened lightly toasted
  • 1/2 cup Coconut, sweetened flaked lightly toasted
  • 1 tsp Coconut extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on thecrumbycupcake.com

Description

Ingredients

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• Pinch sea salt
• 2 teaspoons baking powder
• ½ cup unsweetened coconut, lightly toasted
• ½ cup sweetened flaked coconut, lightly toasted
• 1¾ cups all-purpose flour
• ½ cup salted caramel chips
• 4 oz. chocolate chips

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a stand mixer or with a hand mixer, mix melted butter, sugar, eggs, and extracts until well combined. Add in salt, baking powder, and toasted coconut. Mix well. Add flour and mix until incorporated. Fold in caramel chips.
• Flour your hands, then divide dough in half and form each half into a loaf, about 12 inches long by 4 inches wide. Place both loaves on the prepared baking sheet. Bake for 25-30 minutes.
• Remove from oven and let cool for about 30 minutes, leaving oven on. Place each cookie loaf on a cutting board and cut 1 to 1½-inch thick slices diagonally using a large serrated knife.
• Place biscotti on their sides on the baking sheet, and bake about 10-12 minutes. Turn each one over and bake another 10-12 minutes.
• Remove from oven and let cool completely so they harden properly. Warm chocolate chips in a small bowl in the microwave in 30-second increments, stirring until melted. Pour chocolate into a pastry bag and drizzle lines over cooled biscotti before serving or gifting.