Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia

Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening

 

Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen

 

(Recipe for Coconut-Macadamia Biscotti was on www.tasteofhome.com, 2014)