1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg (I left the nutmeg out of the recipe)
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
Preheat oven to 300°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg).
Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick.
Add flour mixture and coconut; stir to combine (dough will be very sticky).
Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper or a silpat mat, and pat to 1-inch thickness.
Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet.
Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
These crunchy coconut biscotti are perfect with a cup of green tea.
These biscotti are my new favorites. They are seriously good - even without the addition of butter or oil. I love their crunchiness and their coconut flavor. You need to try a batch of these for yourself.