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Coconut Candy Bar Biscotti

Michele Pesula Kuegler
Sometimes you feel like a nut
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 26


  • 1/3 cup unsalted butter softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 tsp. almond extract
  • 1/2 tsp. coconut extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sliced almonds
  • 3/4 cup sweetened, flaked coconut
  • 6 oz. milk or semi-sweet baking chocolate
  • 1 tsp. coconut oil
  • Extra flaked coconut or sliced almonds


  • Preheat oven to 350.
  • Beat butter and sugar in large bowl.
  • Add eggs one at a time, beating after each addition.
  • Add coconut and almond extract, mixing well.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add flour mixture to wet ingredients and stir to combine.
  • Stir almonds and coconut into dough.
  • Divide dough in half.
  • Shape each half into 10″ x 4″ rectangle, using floured hands.
  • Set each loaf 2″ apart on a baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  • Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
  • Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
  • Turn over slices, and bake for 8 to 9 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack.
  • Combine semi-sweet or milk chocolate and coconut oil in a small microwave-safe bowl.
  • Microwave on high in 30 second increments, stirring in between, until chocolate glaze is smooth.
  • Using a spoon, spread a layer of glaze on the top of each biscotti.
  • Place extra coconut or almonds in a shallow bowl.
  • Gently press chocolate coated side of each biscotti in coconut or almonds; shake off excess.
  • Place coated biscotti on a tray.
  • Repeat with glaze and toppings for each biscotti.
  • Refrigerate for 15 minutes to set glaze.
Keyword almonds, baked good, chocolate, coconut