Coconut White Chocolate Biscotti
 
 
Author:
Adapted from: Allrecipes.com
Makes: About 20 biscotti
Ingredients
  • 2 cups + 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup unsweetened finely shredded, dried coconut
  • ½ cup vegetable shortening ** or butter, at room temperature
  • ¾ cup granulated sugar
  • 1 ½ large or 2 medium eggs, room temperature
  • 3 tablespoons water if using vegetable shortening, 2 tablespoons water if using butter
  • ¾ teaspoon coconut extract
  • ½ cup white chocolate chips
  • FOR DECORATING: ¼ cup white decorating sugar or 1 cup melting white chocolate (I use Chocoley.com dipping and coating formula) and ½ cup of sweetened or unsweetened shredded coconut
  • **NOTE: For desert-safe baking for military or hot weather care packages, use vegetable shortening, not butter. Decorate with coarse white sugar, not white chocolate.**
Directions
  1. In a medium bowl, whisk together flour, baking powder, salt, and shredded coconut.
  2. In the bowl of an electric mixer, cream together the vegetable shortening/butter and sugar until fluffy.
  3. Add the eggs and mix to combine. (To measure ½ egg, beat the egg to combine yolk and white, then add half by weight or tablespoon measure to the batter.)
  4. Beat in water and extract.
  5. Gradually add the flour mixture until combined, then fold in the white chocolate chips.
  6. Cover with plastic wrap and refrigerate for 10 minutes to firm the dough slightly.
  7. WHEN READY TO BAKE: Preheat oven to 350° F. Line a baking sheet with parchment paper.
  8. Divide the dough into 2 equal parts and form each into a log about 7” long and 2” wide. Place the dough logs on the prepared baking sheet at least 3” apart.
  9. If using decorating sugar, sprinkle over the dough logs and press gently to make sure the sugar sticks.
  10. Bake for 25-30 minutes. The logs should feel firm and be barely golden on the bottom edge. The tops will not look browned.
  11. Allow the logs to cool for about 10 minutes, then cut into ¾” slices. If the biscotti are crumbly, wait to cut until the dough is a little cooler.
  12. Stand the cookies on the baking sheet and return to the oven for 15 minutes.
  13. Cool completely on the baking sheet.
  14. If decorating with white melting chocolate: Melt the white chocolate in a cereal/soup bowl in the microwave at 50% power for 1 minute. Stir. If the chocolate is not completely melted, return to the microwave for 10 second intervals. Dip the tops of the biscotti into the melted chocolate then sprinkle with shredded coconut. Refrigerate the biscotti for 10 minutes to set the chocolate.
  15. Store at room temperature in an airtight container for up to 2-3 weeks.
Packing tips
Do not chocolate coat the biscotti if mailing to or from a hot location. Double wrap 2 or 3 biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or zip lock bag.
Recipe by The Monday Box at http://themondaybox.com/2015/08/coconut-white-chocolate-biscotti/