Indulge in the delightful combination of coconut and macadamia nuts with this biscotti recipe. Perfect for dipping into your morning coffee or enjoying as an afternoon treat, these twice-baked cookies offer a satisfying crunch and a burst of tropical flavor.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up unsweetened shredded coconut and macadamia nuts from the supermarket. These ingredients add a unique texture and flavor to the biscotti, making them stand out from traditional recipes.
Ingredients For Coconut Macadamia Biscotti
All-purpose flour: The base of the biscotti, providing structure and texture.
Sugar: Adds sweetness to balance the flavors.
Baking powder: Helps the biscotti rise and become light and airy.
Salt: Enhances the overall flavor.
Eggs: Binds the ingredients together and adds richness.
Vanilla extract: Adds a warm, aromatic flavor.
Unsweetened shredded coconut: Provides a tropical flavor and chewy texture.
Macadamia nuts: Adds a buttery crunch and nutty flavor.
Technique Tip for Perfect Biscotti
When shaping the dough into logs, lightly dampen your hands with water to prevent sticking. This will help you achieve smooth and even logs, ensuring uniform baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the biscotti healthier.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative and adds omega-3 fatty acids.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
unsweetened shredded coconut - Substitute with sweetened shredded coconut: If you prefer a sweeter biscotti, sweetened shredded coconut can be used.
chopped macadamia nuts - Substitute with chopped almonds: Almonds provide a similar crunch and nutty flavor, and are more readily available.
Alternative Recipes Similar to This Biscotti
How To Store / Freeze Your Biscotti
Allow the biscotti to cool completely before storing. This ensures they maintain their crisp texture and avoid becoming soggy.
Store the biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks. For added freshness, place a small piece of parchment paper between each layer of biscotti.
If you prefer to freeze the biscotti, ensure they are completely cooled first. Place them in a single layer on a baking sheet and freeze until solid, about one hour. This prevents them from sticking together.
Once frozen, transfer the biscotti to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to three months.
To enjoy frozen biscotti, allow them to thaw at room temperature for about 30 minutes. For a warm treat, reheat in a 300°F (150°C) oven for 5-10 minutes.
Avoid storing biscotti in the refrigerator, as the moisture can make them lose their crispness.
For an extra touch, you can dip the ends of the biscotti in melted chocolate before storing. Allow the chocolate to set completely before placing them in an airtight container.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet and bake for 5-10 minutes, or until they are warmed through and slightly crisp. This method helps to revive the crunchiness without overcooking.
If you prefer a quicker method, use a toaster oven. Set it to a low temperature, around 275°F (135°C), and toast the biscotti for 5-7 minutes. Keep an eye on them to prevent burning.
For a more unconventional approach, you can use a microwave. Place the biscotti on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. This method will warm them up but may not retain the crisp texture.
If you have an air fryer, preheat it to 300°F (150°C). Place the biscotti in the basket and air fry for 3-5 minutes. This method will help maintain the crispiness while reheating.
For those who enjoy a softer biscotti, you can dip them in a hot beverage like coffee or tea. The heat from the liquid will warm them up and soften their texture, making them perfect for a cozy treat.
Essential Tools for This Recipe
Oven: Preheat and bake the biscotti to achieve the perfect texture and golden brown color.
Parchment paper: Line the baking sheet to prevent the biscotti from sticking and ensure easy cleanup.
Baking sheet: Place the biscotti logs and slices on this for baking.
Mixing bowl: Combine the dry ingredients and mix the dough.
Whisk: Blend the flour, sugar, baking powder, and salt together evenly.
Another bowl: Beat the eggs and vanilla extract until well combined.
Spatula: Fold in the shredded coconut and chopped macadamia nuts into the dough.
Sharp knife: Slice the baked logs into ½-inch thick slices for the second bake.
Cooling rack: Allow the biscotti to cool completely after the second bake.
Measuring cups: Measure out the flour, sugar, shredded coconut, and chopped macadamia nuts accurately.
Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and chop the macadamia nuts and shred the coconut ahead of time to streamline the process.
Use a stand mixer: A stand mixer can quickly combine the wet and dry ingredients, saving you from manual mixing.
Shape logs on parchment: Form the dough logs directly on the parchment paper to avoid extra cleanup.
Slice with a serrated knife: Use a serrated knife to cut the biscotti logs smoothly and quickly without crumbling.
Cool briefly: Let the baked logs cool just enough to handle before slicing to save time.
Coconut Macadamia Biscotti
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 3 Large eggs room temperature
- 1 teaspoon Vanilla extract
- 1 cup Shredded coconut unsweetened
- 1 cup Macadamia nuts chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Fold in the shredded coconut and chopped macadamia nuts.
- Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
- Reduce the oven temperature to 325°F (165°C). Using a sharp knife, slice the logs diagonally into ½-inch thick slices.
- Place the slices cut side down on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden. Let cool completely before serving.
Nutritional Value
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Suggested Appetizers and Main Courses
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