Chocolate Coconut Biscotti

“Chocolate Coconut Biscotti


  • Donatella’s chocolate chunk biscotti mix
  • 1 large egg
  • ¼ cup melted coconut oil
  • 1/3 cup flaked shredded coconut


  • Pre-heat oven to 350°F.
  • Whisk egg, coconut oil, and sugar in a mixing bowl until smooth.
  • Use a spatula to mix in the biscotti mix until dough forms. Fold in shredded coconut.  Wait 3 minutes.
  • Place dough in the center of a parchment paper lined cookie sheet or directly onto the non-stick stone in Donatella’s pizza oven.
  • Shape dough into a 13” x 2” loaf & bake for 20 minutes.
  • Cut into 3/4“ wide pieces & place back into oven spaced apart.
    Bake for an additional 12 minutes.  Remove and place on a cooling rack for 10 minutes, allowing the cookie to harden.

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