Coconut Macadamia Biscotti Recipes

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COCONUT BISCOTTI



Coconut Biscotti image

Provided by Food Network

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 13

1 1/2 cups unsweetened coconut flakes
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup salted macadamia nuts, chopped
1 cup confectioners' sugar
2 tablespoons coconut cream
1/8 to 1/4 teaspoon coconut extract
Coarse sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
  • Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
  • Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
  • Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
  • Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI



Marietta's White Chocolate Macadamia Biscotti image

A softer biscotti and a wonderful addition to your cookie platter.

Provided by Marietta Higgins-Spillone

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h

Yield 56

Number Of Ingredients 10

1 cup butter
1 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
¼ cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups chopped macadamia nuts
1 ⅓ cups white chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g

CHEWY COCONUT-MACADAMIA NUT COOKIES



Chewy Coconut-Macadamia Nut Cookies image

Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 12

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned or quick-cooking oats
1/2 cup coconut
1/2 cup coarsely chopped macadamia nuts

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g

COFFEE-MACADAMIA NUT BISCOTTI



Coffee-Macadamia Nut Biscotti image

Provided by Food Network Kitchen

Time 1h45m

Yield 30 to 35 cookies

Number Of Ingredients 13

2 3/4 cups all-purpose flour
1/2 cup ground coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 tablespoons unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs
3/4 cup macadamia nuts, roughly chopped
1 12-ounce bag white chocolate chips
2 1/2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.
  • Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
  • Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
  • Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

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  • Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., Combine the flours and coconut, stirring until well blended.
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