Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Coconut Chocolate Almond Biscotti

Scott Phillips

Yield: Yields about 25 biscotti.

These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.


  • 10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup firmly packed sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 170
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 60
  • Carbohydrates (g): 21
  • Fiber (g): 1
  • Protein (g): 3


  • In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

    With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

    Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

    Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

    Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.


Rate or Review

Reviews (10 reviews)

  • camille1207 | 08/17/2021

    I had very high expectations after reading all the comments but honestly these were just alright. These aren’t really biscotti IMO, they're very crumbly but not crunchy/snappy like traditional biscotti. The recipe doesn’t call for ground almonds which I think usually give that authentic biscotti texture/taste? Anyway, the taste of these is nice and they look great but they taste/feel very similar to Chips ahoy cookies.

  • springbankscrapper | 12/13/2020

    These might be delicious, but I had real trouble trying to slice for the second bake. They pretty much fell apart, every time my knife hit one of the almonds. This isn't my first rodeo and I followed the recipe to the letter, so I wonder why they wouldn't hold together.

  • User avater
    mowgli | 04/04/2014

    These are delicious - I would like more coconut flavor, so may try to suggestion to use some coconut oil when doing them next time...otherwise wonderful...

  • Jenksy | 09/29/2013

    These are incredible. I didn't have brown sugar so I used white sugar and it was just fine. I also substituted half of the butter for coconut oil and it also worked well- really enhanced the taste. This is something I'll be making all the time!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial