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"The belly rules the mind."--Spanish Proverb

Toasted Coconut Macadamia Biscotti Recipe

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This recipe for Toasted Coconut Macadamia Biscotti is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter
1/3 c. vegetable oil
1/2 c. sugar
1/4 c. brown sugar, packed
2 tsp. vanilla
1 tsp. coconut extract
3 eggs
3 c. flour
1-3/4 tsp. baking powder
1/4 tsp. salt
1 c. toasted coconut
1 c. macadamia nuts, coarsely chopped
Directions:
Directions:
Cream together butter, oil and sugars in medium bowl. Add extracts and eggs and mix well. Combine dry ingredients and add to wet ingredients. Mix well and then stir in coconut and nuts. With floured hands, divide dough into two equal parts. Shape into two logs about 8x3 inches each and place on parchment lined baking sheet. Bake at 350 F for 25 to 30 minutes or until center is set. Remove from oven and cool 10-15 minutes. Using serrated knife, cut into 1/2-inch slices on diagonal. Return slices, cut side down, to baking sheet and bake 10 minutes. Turn slices over and bake opposite side an additional 5 minutes. Cool completely before storing in airtight container.
Personal Notes:
Personal Notes:
Great with coffee. I came up with this recipe after our trip to Hawai'i.

 

 

 

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