Chock full of toasted coconut, salted caramel chips, and a healthy chocolate drizzle, these Salted Caramel Coconut Biscotti will make you look forward to your morning coffee even more than you already do!
Course Dessert
Cuisine Italian
Keyword coconut biscotti
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 20cookies
Calories 159kcal
Author Erica
Ingredients
½cupunsalted buttermelted
½cupgranulated sugar
2eggs
1teaspooncoconut extract
1teaspoonvanilla extract
Pinch sea salt
2teaspoonsbaking powder
½cupunsweetened coconutlightly toasted
½cupsweetened flaked coconutlightly toasted
1 ¾cupsall-purpose flour
½cupsalted caramel chips
4oz.chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer or with a hand mixer, mix melted butter, sugar, eggs, and extracts until well combined. Add in salt, baking powder, and toasted coconut. Mix well. Add flour and mix until incorporated. Fold in caramel chips.
Flour your hands, then divide dough in half and form each half into a loaf, about 12 inches long by 4 inches wide. Place both loaves on the prepared baking sheet. Bake for 25-30 minutes.
Remove from oven and let cool for about 30 minutes, leaving oven on. Place each cookie loaf on a cutting board and cut 1 to 1½-inch thick slices diagonally using a large serrated knife.
Place biscotti on their sides on the baking sheet, and bake about 10-12 minutes. Turn each one over and bake another 10-12 minutes.
Remove from oven and let cool completely so they harden properly. Warm chocolate chips in a small bowl in the microwave in 30-second increments, stirring until melted. Pour chocolate into a pastry bag and drizzle lines over cooled biscotti before serving or gifting.