There’s something magical about biscotti—especially when they’re bursting with double the coconut and a nutty almond crunch. These Double Coconut Almond Biscotti are delightfully crisp, just sweet enough, and practically beg to be dunked in your morning coffee or coconut milk latte. Inspired by my tropical daydreams (and my pantry!), this recipe is perfect for holiday gifting, weekend baking, or anytime you want a crunchy, coconutty treat.
Want more irresistible recipes?
Why You’ll Love This Double Coconut Almond Biscotti
If Coconut Almond Biscotti had a beach day, this would be it. These cookies bake up crunchy and golden, filled with chewy shredded coconut and buttery almonds. Coconut extract and coconut milk double down on the tropical vibes, while almond extract gives a lovely depth of flavor.
- Crunchy texture perfect for dipping
- Rich with coconut and almond flavor
- Easy to freeze or make ahead
- Naturally dairy-free with coconut milk
The best part? These look fancy, but they’re actually super easy to make—even if you’ve never tried biscotti before.
P.S. This pairs beautifully with tropical teas or iced coconut coffee.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon coconut extract
- ½ teaspoon almond extract
- ⅓ cup coconut milk (full-fat or lite)
- ½ cup shredded coconut (unsweetened recommended)
- ½ cup chopped almonds (toasted if you like extra flavor)
Substitutions:
- Use vanilla extract if you’re out of coconut extract.
- Swap almonds for macadamia nuts or cashews for variety.
Necessary Tools for Preparation
- Mixing bowls
- Hand mixer or sturdy whisk
- Rubber spatula
- Parchment paper
- Large baking sheet
- Serrated knife (for slicing after first bake)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt.
- Beat sugar and eggs: In a large bowl, beat the sugar and eggs until pale and fluffy—about 2-3 minutes.
- Add flavor and milk: Mix in coconut extract, almond extract, and coconut milk until well combined.
- Add dry ingredients: Gradually add the flour mixture. Fold in shredded coconut and chopped almonds.
- Shape the dough: Divide dough in half. Shape into two 8-inch logs about 2 inches wide on the baking sheet.
- First bake: Bake for 25–30 minutes, until golden and firm. Let cool for 10 minutes.
- Slice and rebake: Cut logs diagonally into ½-inch slices using a serrated knife. Place slices cut-side down and bake another 10–12 minutes, flipping halfway.
- Cool completely: Let cool on a wire rack. They’ll continue to crisp as they cool.
Tips for Perfecting the Coconut Almond Biscotti Recipe
- Chill dough for 15 minutes if too sticky to shape.
- Flip halfway during the second bake to evenly crisp both sides.
- Use unsweetened coconut for best texture and balance of sweetness.
- Dip in melted chocolate and sprinkle with more coconut for extra flair.
What to Serve With It
- Coconut milk lattes
- Spiced chai tea
- Tropical fruit salads
- Greek yogurt with honey
Or wrap a few biscotti in cellophane for an adorable edible gift!
Storage Instructions
- Store in an airtight container at room temperature for up to 2 weeks.
- Freeze baked biscotti in a freezer-safe bag for up to 3 months.
- To re-crisp, warm in a 300°F oven for 5–7 minutes.
General Information
These biscotti are naturally dairy-free and make a thoughtful gift for coconut lovers. They’re great for brunches, baby showers, and dessert trays.
Nutrition (per piece, est.):
Calories: 120 | Fat: 5g | Carbs: 16g | Sugar: 7g | Protein: 2g
FAQ
Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend with xanthan gum included.
Can I use sweetened shredded coconut?
You can, but reduce the sugar slightly to avoid overly sweet biscotti.
How do I keep them from crumbling when slicing?
Let them cool for 10 minutes after the first bake and use a serrated knife in a gentle sawing motion.
What’s the difference between biscotti and regular cookies?
Biscotti are twice-baked, making them drier and crunchier—perfect for dipping!
Conclusion
These Double Coconut Almond Biscotti are a tropical, crunchy delight that are as fun to make as they are to eat. I hope they bring a little sunshine to your snack time or morning coffee ritual!Coconut Almond Biscotti 💛
If you make this recipe, don’t forget to leave a comment or share your photos with @poulefrecipe on Pinterest.
Looking for more dreamy bites? Check out these delicious bakes on Poulef.com:
Print
Double Coconut Almond Biscotti 🥥🥥
- Total Time: 55 minutes
- Yield: 20 biscotti 1x
Description
Crunchy, tropical biscotti filled with double the coconut and almonds—perfect for coffee dunking or gifting.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
2 eggs
1 teaspoon coconut extract
½ teaspoon almond extract
⅓ cup coconut milk
½ cup shredded coconut
½ cup chopped almonds
Instructions
Preheat oven to 350°F. Line baking sheet with parchment.
Whisk flour, baking powder, salt.
Beat sugar and eggs until fluffy. Add extracts and coconut milk.
Mix in dry ingredients, then fold in coconut and almonds.
Shape into 2 logs. Bake 25–30 mins.
Cool 10 mins. Slice and bake again 10–12 mins.
Cool completely.
Notes
-
Use a serrated knife for slicing
-
Chill dough if sticky
-
Freeze for up to 3 months
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baked
- Cuisine: Italian-Inspired
