Coconut Chocolate Chip Biscotti

I am obsessed with any thing that is crispy, crumbly or crunchy. So to satisfy my sweet tooth AND my crispy tooth... I decided to turn to BISCOTTI!

I have never made a coconut flavored biscotti, and I must say, I was pleasantly surprised! My next goal is to find a recipe that rivals the gingerbread biscotti at Costco... that stuff is killer!
But anywho... back to my Coconut Chocolate Chip Biscotti... it has sweetened shredded coconut and coconut extract to give it an extra kick! You all should definitely try this recipe because its delicious, simple and super sweet! (Plus each piece is only 90 Calories...woohoo!)

Coconut Chocolate Chip Biscotti

INGREDIENTS

• 1 1/2  cups  all-purpose flour
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  grated whole nutmeg
• 3/4  cup  sugar
• 1  teaspoon  vanilla extract
• 1 teaspoon coconut extract
• 2  large eggs
• 1  cup  flaked sweetened coconut
• 1/2 cup mini semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.