Coconut-Oatmeal Biscotti

18 Servings
Servings
Ingredients
Rating

Tropical, crunchy, and delicious, Coconut-Oatmeal Biscotti is perfect for dipping in a hot cup of coffee or tea. Made with both coconut flakes and coconut milk, this recipe will take your taste buds on a tropical vacation, and you can make this recipe with dairy-free ingredients!

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 Cup(s) regular Quaker® Oats-Old Fashioned
1 Cup(s) flaked sweetened coconut
1/2 Cup(s) chopped pecans, toasted
1 3/4 Cup(s) all-purpose flour (about 7 3/4 ounces)
1 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
3/4 Cup(s) Packed brown sugar
1/4 Cup(s) light coconut milk
1 Teaspoon(s) Vanilla extract
2 Eggs
1/2 Cup(s) white chocolate chips

Cooking Instructions

Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until finely ground.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine oat mixture, flour, baking powder, salt, and sugar in a large bowl, stirring with a whisk.
Combine milk, vanilla, and eggs in a small bowl; stir with a whisk until well blended.
Add egg mixture to flour mixture, stirring just until moist.
Turn dough out onto a floured surface; knead lightly seven times with floured hands.
Shape dough into a 15 x 3–inch log on a parchment paper–lined baking sheet; pat to 1-inch thickness.
Bake at 350° for 30 minutes.
Remove roll from baking sheet; cool on a wire rack.
Cut roll diagonally into 18 (1/2-inch) slices.
Place, cut sides down, on baking sheet.
Reduce oven temperature to 325°; bake 18 minutes.
Turn cookies over; bake an additional 18 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Place chips in a small microwave-safe bowl; microwave at HIGH 30 seconds or until almost melted, stirring until smooth; spread evenly over tops of biscotti.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until finely ground.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine oat mixture, flour, baking powder, salt, and sugar in a large bowl, stirring with a whisk.
Combine milk, vanilla, and eggs in a small bowl; stir with a whisk until well blended.
Add egg mixture to flour mixture, stirring just until moist.
Turn dough out onto a floured surface; knead lightly seven times with floured hands.
Shape dough into a 15 x 3–inch log on a parchment paper–lined baking sheet; pat to 1-inch thickness.
Bake at 350° for 30 minutes.
Remove roll from baking sheet; cool on a wire rack.
Cut roll diagonally into 18 (1/2-inch) slices.
Place, cut sides down, on baking sheet.
Reduce oven temperature to 325°; bake 18 minutes.
Turn cookies over; bake an additional 18 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Place chips in a small microwave-safe bowl; microwave at HIGH 30 seconds or until almost melted, stirring until smooth; spread evenly over tops of biscotti.