Red Velvet-Coconut Biscotti recipe

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Ingredients

1 (16.5 ounce) package red velvet cake mix
1 ¼ cups all-purpose flour
3 eggs
¼ cup vegetable oil
1 ½ cups sweetened flaked coconut
1 (12 ounce) package white chocolate chips
1 tablespoon shortening

Nutrition Info

192 calories
carbohydrate: 25 g
cholesterol: 21 mg
fat: 9.3 g
fiber: 0.9 g
protein: 2.8 g
saturatedFat: 4.5 g
servingSize: -
sodium: 124 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Combine cake mix, flour, eggs, and oil in a large bowl, beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.

  3. Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.

  4. Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.

  5. Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.

  6. Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.

  7. Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

Recipe Yield

30 cookies

Recipe Note

The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.

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