Coconut Choc Chip Biscotti

I wanted to post some cookies to a friend and decided that biscotti would be the most likely to arrive intact and still tasting fresh thanks to their long shelf life. As I was had a rummage through the cupboards for some chocolate chips and my eyes settled on a bag of desiccated coconut and I knew I had to try adding that into the mix too. I was a little unsure if the coconut would make them too crumbly but the dough came together without any problems.

They went into the oven formed into little logs but they grew and spread while baking into wide fingers which I was at first alarmed with but this actually made them turn out a perfect biscotti shape when sliced.

The biscotti were very light and quite crumbly due to the coconut strands, but this meant they were perfect for munching on without having to dip them first. The little dots of dark chocolate worked perfectly with the toasty coconut flavour. I wrapped the best biscotti into bags, labeled them and sent them on their merry way and I’m pleased to say the recipient informs me they survived intact and still perfectly crisp. So if you want to post someone some cookies, biscotti would make an excellent choice; they adapt so well to different flavour combinations so you can create a biscotti to suit the recipients tastes.

Coconut Choc Chip Biscotti
Ingredients
280g plain flour
60g desiccated coconut
50g dark chocolate chips
150g caster sugar
2 tsp baking powder
2 eggs
100g unsalted butter
1 tsp vanilla extract

Method
Preheat the oven to 180C and line a baking tray with greaseproof paper.
Melt the butter and set to one side.
Place the flour, coconut, sugar and baking powder into a large bowl.
Lightly whisk the eggs and vanilla into the butter and pour over the flour mixture.
Beat together until well combined.
Add the chocolate chips and mix once more until they are evenly distributed.
Cut the dough into two and, with floured hands, shape each one into a long log shape about 2inches/5cm wide. Place on the baking tray, leaving a good 3inches/7.5cm gap between them.
Bake for 20-25 minutes until they are golden in colour and spread.
Remove them from the oven, leave to cool and firm up for 10 minutes before transferring to a wire wrack. Spray the tops of the biscotti with water to make slicing easier and leave for 5 minutes more.
Then slice the biscotti log into 1cm slices and lay them back onto the baking tray.
Bake for 15-20 more until crisp and golden in colour.
Transfer the biscotti to a wire wrack to cool and repeat with the remaining log.
If stored in an airtight container they will keep for 2 weeks.
Makes 35-40 biscotti