Coconut-Macadamia Biscotti

Name: Coconut-Macadamia Biscotti
Ingredients: 6 tablespoons butter, softened; 3/4 cup sugar; 1/3 cup canola oil; 3 large eggs; 2 teaspoons vanilla extract; 1 teaspoon coconut extract; 3-1/4 cups all-purpose flour; 1-3/4 teaspoons baking powder; 1/4 teaspoon salt; 1 cup sweetened shredded coconut, toasted and finely chopped; 1 cup macadamia nuts, coarsely chopped; 2 cups (12 ounces) semisweet chocolate chips; 2 tablespoons shortening

13 ingredients

6 steps

Ingredients

6 tablespoons butter, softened
3/4 cup sugar
1/3 cup canola oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
3-1/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut, toasted and finely chopped
1 cup macadamia nuts, coarsely chopped
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Directions

1

Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.
2

Divide dough in half. On parchment paper-lined
3

, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set.
4

Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down.
5

Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
6

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.