Coconut White Chocolate Biscotti are deliciously crunchy cookies with bits of coconut inside and out. Coated in white chocolate, they are a tropical vacation for your taste buds and the perfect addition to a Luau care package theme.
About this recipe
There are biscotti recipes for every taste on The Monday Box. Their long shelf life and sturdiness make them the ideal care package cookie.
This recipe stands out from the rest. It was specifically developed for year round shipping without worry about spoilage due to high temperatures. The heat resistant ingredients offer delicious flavor along with peace of mind.
Coconut White Chocolate Biscotti can be made with butter or vegetable shortening. I baked a batch of each and asked taste testers to guess which was made with butter and which was made with shortening.
It really was just a guess because the two batches were almost identical. Both were crunchy, but not hard.
Both had the same tropical coconut flavor mixed with creamy vanilla from the white chocolate chips. All were delicious.
With this recipe you can confidently make your choice of ingredients based on the temperature without concern for flavor. Hot weather baking just got a little more delicious.
Dress up these cookies with a layer of melted white chocolate sprinkled with shredded coconut. If you mail these during hot weather, I recommend that you skip the white chocolate topping which will likely melt in transit. Instead, add some sparkle with decorating sugar pressed onto the dough logs before baking.
Recipe ingredients
Directions
- In a medium bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In the bowl of an electric mixer, cream together the vegetable shortening/butter and sugar until fluffy.
- Add the eggs, water, and extract. Beat to combine.
- Mix in the flour mixture until combined, then fold in the white chocolate chips.
- Refrigerate for 10 minutes to firm the dough.
- When ready to bake, divide the dough into 2 equal parts and form each into a log about 7” long and 2” wide. Place the dough logs on a parchment lined baking sheet at least 3” apart. The dough will be very soft and wet. Use a spatula to form the log. Use hands dipped in water to smooth the top and sides.
- Bake at 350° F for 25 minutes. The logs should feel firm and be barely golden on the bottom edge.
- 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.
- Stand the cookies on the baking sheet and return to the oven for 15 minutes. Cool completely on the baking sheet.
- To decorate, melt the white chocolate, then dip the tops of the biscotti and sprinkle with shredded coconut.
Tips
- Chopped candied pineapple is delicious in this recipe. If you aren’t shipping in the heat, I highly recommend adding some to this recipe. However, candied fruit (prone to mold in high heat, over time) shouldn’t be used in hot weather care package treats.
- Biscotti traveling in hot weather should skip the white chocolate topping (though the chips inside are ok) and opt for sparkling white sugar pressed on before baking instead.
- Sweetened coconut can be substituted for the unsweetened coconut in this recipe. If you don’t want extra sweetness, decrease the added sugar by 1 tablespoon.
- This is a very wet dough. Spread and form it on the parchment lined baking pan using a silicone spatula. Use hands dipped in water to smooth the top and sides.
- For stronger coconut flavor, increase the coconut flavoring to 1 ½ – 2 teaspoons.
- Mini chocolate chips work best in this recipe because they don’t cause the biscotti to crumble when they are cut. Whole Foods’ 365 brand makes mini white chocolate chips.
More biscotti recipes
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This recipe for lemon biscotti makes the perfect summer biscotti. Zippy citrus flavor in a crunchy, dippable cookie.
These honey cookies are ideal for enjoying with your cup of tea. This honey biscotti recipe is sure to become a favorite.
Looking for the BEST pumpkin biscotti recipe? These pumpkin cranberry biscotti are an amazing snacking cookie that you will want to serve on its own or with coffee, tea, and hot chocolate.
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Coconut White Chocolate Biscotti
Ingredients
Biscotti
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened dried coconut finely shredded
- ½ cup vegetable shortening butter at room temperature can be substituted
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 3 tablespoons water if using vegetable shortening 2 tablespoons water if using butter
- ¾ teaspoon coconut extract
- ½ cup mini white chocolate chips
Decorating
- 1 cup white melting chocolate
- ½ cup shredded dried coconut sweetened or unsweetened
Instructions
Prepare dough
- In a medium bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In the bowl of an electric mixer, cream together the vegetable shortening/butter and sugar until fluffy.
- Add the eggs and mix to combine.
- Beat in water and extract.
- Gradually add the flour mixture until combined, then fold in the white chocolate chips.
- Cover with plastic wrap and refrigerate for 10 minutes to firm the dough slightly.
When ready to bake
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- 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. The dough will be very soft and wet. Use a spatula to form the log. Use hands dipped in water to smooth the top and sides.
- If using decorating sugar, sprinkle over the dough logs and press gently to make sure the sugar sticks.
- Bake for 25-30 minutes. The logs should feel firm and be barely golden on the bottom edge. The tops will not look browned.
- 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.
- Stand the cookies on the baking sheet and return to the oven for 15 minutes.
- Cool completely on the baking sheet.
Decorating
- Melt the white chocolate in a shallow 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 (or spread the chocolate on with a knife), then sprinkle with shredded coconut.
- Refrigerate the biscotti for 10 minutes to set the chocolate.
Notes
- Chopped candied pineapple is delicious in this recipe. If shipping in the heat isn’t a concern, I highly recommend adding some to your Coconut Biscotti. However, candied fruit (prone to mold in high heat, over time) shouldn’t be used in hot weather care package recipes.
- Biscotti traveling in hot weather should pass on the white chocolate coating (though the chips inside are ok) and opt for a sparkling white sugar pressed on before baking instead.
- Can sub sweetened coconut and decrease sugar by 1 tablespoon
- This is a very wet dough. Spread and form it on the parchment lined baking pan using a silicone spatula. Use hands dipped in water to smooth the top and sides.
- For stronger coconut flavor, increase the coconut flavoring to 1 ½ – teaspoons.
- Mini chocolate chips work best in biscotti because they don’t cause the biscotti to crumble when they are cut. Whole Foods’ 365 brand makes mini white chocolate chips.
Nutrition
First Published: August 4, 2015 Last Updated: January 27, 2021 Updated for additional information and improved photographs.
Kat (The Baking Explorer)
What a yummy flavour for biscotti!
The Monday Box
Thank you, Kat! A bite of tropical vacation is delicious anytime! 😉
Julianna
Heavenly! I adore biscotti, and will just have to make yours for sure! Thanks a bunch for this awesome recipe!! 😀
The Monday Box
Thanks, Julianna! If you like both biscotti and coconut, you are sure to love these. They are slightly addictive on their own, as well as with a cup of coffee/tea. 🙂
Jeanette
Biscotti is yummy.Thanks for sharing this recipe 🙂
The Monday Box
Thanks, Jeanette! I agree, biscotti ARE yummy! 🙂
Patrice M Foster
Wow, love your images how Devine coconut biscotti …..Dip in hot chocolate or rich robust coffee I am hypnotize .
The Monday Box
Thanks, Patrice! I love the idea of dipping these in hot chocolate! I know from experience that they are great with dark coffee. 🙂
Barb @ A Life in Balance
Oh, my! These look delicious! I’m such a fan of coconut. I’m pinning these to my Dessert board.
The Monday Box
Thanks, Barb! I am positive that if you love coconut, you will love these cookies! Thanks also for pinning! 🙂
Chris Scheuer
These look so yummy Wendy. I think you got things just right!
The Monday Box
Thanks, Chris! Sometimes a stubborn streak helps. 😉 I was delighted with the final version….just crunchy enough and full of tropical coconut flavor!
Ashley
In theory I love living somewhere with all four seasons but really I think I would be fine with just fall and spring!! haha The humidity by us right now is just unreal!
So I think I need to bake something tropical! I loveee biscotti and these sound so good Wendy! So much coconut (yay!)
The Monday Box
When I was a teen, my grandparents moved to Florida and my grandmother, a native New Yorker, desperately missed the changing seasons. I used to bring her branches of fall leaves. 🙂 So, I guess, if you want spring and fall, you have to put up with winter and summer! I hope you will try these, Ashley. They are some of my favorite biscotti!
Monica
Love all your trials to get something just right! I feel like we can change our mood with food – whether it be through color or flavors. I am definitely loving the tropical vibe here. I love all biscotti but this coconut/white chocolate combo is such a nice change. Great for summer and yet looks snowy enough for a Christmas treat!
The Monday Box
Thanks, Monica! I will definitely bring these out again at Christmas time. When more than December do we need a reminder of the tropics! I know you love your biscotti extra (break-your-teeth) hard and crunchy, so consider these biscotti shaped crunchy cookies instead. 🙂
Tricia @ Saving room for dessert
This biscotti looks absolutely perfect! I love the white chocolate and coconut – that is brilliant! It’s hot here in Virginia too. I don’t mind the heat – it’s the humidity that feels so yucky 🙂
The Monday Box
Thanks, Tricia! I so agree about the humidity! What you need is one of these biscotti with a tall glass of iced tea! 🙂
saltandserenity
As far as I’m concerned, every season is coconut season! These are so pretty. That last photo of one biscotti on it’s side and the other showing the coconut top is my favourite.
The Monday Box
Thanks, Cindy! I hope that last photo entices you to give them a try. As a coconut fan, I am pretty sure you would love them!
Kathie
Oh my goodness. I may have drooled on my keyboard. So yummy!
The Monday Box
Thank you, Kathie! These are truly a coconut lovers dream! They disappeared around here….and that was a LOT of biscotti! 🙂