Incredible toasted coconut biscotti, made with 2 ingredients: unsweetened flake coconut and a bit of sweetener. They are naturally grain-free, gluten-free, nut-free, vegan, Paleo, oil-free, and keto-friendly!
Success is always satisfying, but it’s even sweeter when it stems from failure.
Case in point, these biscotti.
My original intention? Create a coconut flour biscotti free of nuts and eggs. I have attempted (and failed) this feat before, but a recent request from a reader sent me back to the testing bowl.
I tried. And tried. And tried again. I am getting closer, but I am still unsatisfied with the results. My attempts were all too hard, too soft, too convoluted, or too…yucky.
But in the course of my trials, I stumbled upon a technique that led to a different coconut biscotti altogether.
Gaze upon these golden biscotti, made with 2 ingredients. They are SPLENDID!
Additionally, the biscotti are
*Keto (just sub the coconut sugar for a keto-friendly brown sugar alternative)
To make them, you need nothing more than unsweetened flake coconut (any size) and coconut sugar (or the aforementioned keto-friendly brown sugar alternative, if you wish to make these keto-friendly), plus a few tablespoons of water and (optional) salt.
Here’s how I landed upon this idea. My coconut flour biscotti attempts this time around involved combining the flour with ground, unsweetened coconut flakes (shredded coconut). My thought was that it would lend structure and fat without the need for additional starches or fat.
I was wrong. Or, to be generous to myself, wrong so far. But, upon reflection of my failures, I realized that my initial combination of ground coconut, sweetener and a bit of water stuck together. Like dough. Could that combination, alone, work to make biscotti. After my first test batch, the answer was a resounding YES!
Here’s how to make a batch for yourself. First, place 10 ounces (I used two 5 ounce bags) of unsweetened flake coconut (note that sometimes this will be labeled as shredded coconut) in a food processor or high-speed blender. Blend, stopping often to scrape the bottom and sides, until the mixture comes together like a nut butter (the coconut oils will release), but the mixture still has some texture. Like so:
Making the coconut “butter” goes pretty quickly in a high speed blender, but will likely take 3 or 4 minutes in a food processor.
Note that I am going by weight, not cups. The reason is that a cup measure for flakes can differ dramatically depending on the brand and the size of the flakes. Best to go by weight.
Scrape the coconut into a medium bowl and add 3 tablespoons of sweetener (coconut sugar or keto-friendly brown sugar alternative), 3 tablespoons water, and salt, if desired. I think a smidge of salt enhances the flavor tremendously; 1/8 teaspoon is just right to me.
Upend the contents of the bowl onto a parchment paper-line baking sheet. You can nudge the mixture in the direction of the rectangle you are about to make.
Use your hands, and the parchment paper (lift the long sides up and around the dough), to press and compact the dough into a rectangle. Smoosh and press!
The final log should be about 12 inches long, 3 inches wide, and just over 1/2-inch thick. It’s worth pulling out a ruler :).
You can work the dough into shape as much as you like, it will not hurt the outcome of the biscotti.
Bake the log in a preheated oven (3o0F) for 18 to 20 minutes until golden brown and the center of the dough log feels somewhat set (it will not be hard, but it should not feel wet at all).
Remove from the oven, turn the oven off, and completley cool the log on the sheet. The next step is key for successful slicing (it applies to all biscotti recipes, especially if you want crisp, clean slices): refrigerate the log until it is cold!
You can even bake the log a day in advance and then complete the slicing and second bake the next day.
Cut the biscotti into twenty-two 1/2-inch slices (you will have two little end pieces, which are reserved for the baker to eat immediately :)).
Time to send the biscotti back to the oven for a second bake. You can use the same piece of parchment paper to line the sheet. Position the cookies cut sides down and bake in a preheated 200F (95C) for 30 minutes.
Turn off the oven, leaving the biscotti in the oven for 1 to 2 hours longer to cool (and dry out further).
Making these is worth the wait, as they are seriously delicious.
These biscotti do not need any enhancements, but do not let that stop you from adding some anyway!
For example, a teaspoon of vanilla extract, 1/2 teaspoon of almond extract, 1 to 2 teaspoons of finely grated citrus zest, or 1/2 to 3/4 teaspoon of ground spices (e.g., ginger, cardamom, allspice). My favorite combo? Lime zest + ginger. Oh la la.
Alternatively, or in addition, consider a drizzle or dunk of premium dark chocolate. Yes, please.
I have to give a shout out to Chocoley Chocolate for sending along some stellar chocolate for me to test. I used their Bada Bing Bada Boom Dipping & Coating Gourmet Dark Chocolate for the drizzle on the biscotti above. The taste is extraordinary and it is so easy to use a little bit for dunking and drizzling on cookies and more (it melts like a breeze). You will be as pleased as I am by these facts about it, too:
*Easy to use
*NO tempering required
*Contains NO hydrogenated oils
*Peanut free, tree nut free, egg free & gluten free
*No slavery or child labor used in the farming or production of any of the ingredients
*Crafted in the finest Belgian tradition & proudly made in America
Happy baking, everyone!
Making this recipe? I would love to see it!
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- 10 ounces (282 g) unsweetened flake or shredded coconut
- 3 tablespoons coconut sugar (see notes for keto option)
- 3 tablespoons water
- Optional: fine sea salt
- Preheat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- In a food processor or high speed blender, process the coconut flakes, stopping to scrape the sides and bottom of bowl multiple times, until the coconut begins to turn creamy (like a butter), but not entirely smooth (see photo).
- Transfer the coconut "butter" to a large bowl and stir in the coconut sugar, water, and optional salt (I added ⅛ teaspoon).
- Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a firmly compacted log that measures roughly 12 inches long, 3 inches wide, and just over ½ an inch high. Use the parchment to press and compact the mixture into shape.
- Bake in the preheated oven for 18 to 20 minutes or until light golden brown and the center is set & firm to the touch (it will not be hard).
- Remove from the oven, turn oven off, cool completely on sheet, and then refrigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
- Preheat oven to 200F (95C). Slide log off of parchment paper and place paper back on cookie sheet.
- Using a sharp knife, cut log crosswise and slightly diagonal into 20 biscotti. Place slices cut sides down on the lined cookie sheet.
- Bake biscotti for 30 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).
- Eat and enjoy!
Keto Variation: Replace the coconut sugar with an equal amount of ketogenic brown sugar alternative sweetener (one that is measure for measure equivalent to sugar). For example, Swerve or Sukrin Gold. The keto macros, per biscotto, are as follows [carbohydrates: 3.4 g, sugars: 0.9 g, the remaining macros are the same]
Sweetener: Feel free to use an equal amount of your favorite granular sweetener, including brown sugar or granular sugar alternative.