Red Velvet Coconut Biscotti Recipes

RED VELVET CUPCAKES WITH COCONUT FROSTING

Red Velvet Cupcakes with Coconut Frosting image

There's no better way to celebrate being together than with these fun-loving cupcakes. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon red food coloring
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 teaspoon white vinegar
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, divided

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition., Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes. , Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 296 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 260mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

RED VELVET-COCONUT BISCOTTI

Red Velvet-Coconut Biscotti image

The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.

Provided by SHORECOOK

Categories Coconut Cookies

Time 2h10m

Yield 30

Number Of Ingredients 7

Ingredients

1 (16.5 ounce) package red velvet cake mix
1 ¼ cups all-purpose flour
3 eggs
¼ cup vegetable oil
1 ½ cups sweetened flaked coconut
1 (12 ounce) package white chocolate chips
1 tablespoon shortening

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g

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