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Chocolate Coconut Biscotti Bites

Chocolate Coconut Biscotti Bites
Christopher Mohs

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Biscotti is traditionally baked twice and oblong in shape. These cookies take on many different flavors. This recipe takes all the goodness found in this amazing treat and simplifies it into a once baked bite size cookie perfect for entertaining, a quick snack or packaging as a gift. Infused with lots of chocolate, flakes of coconut and a hint of lemon, this will easily be a party favorite.


1 1/4 cups All-Purpose Flour
1 1/4 cups Fine Cornmeal
1/2 tsp Baking Powder
1/2 tsp Salt
3/4 stick Salted Butter (room temperature)
1 cup Granulated Sugar
2 Extra Large Eggs
1 1/2 cups Sweetened Flake Coconut
2 tbsp Lemon Zest
1 10 ounce bag Mini Bittersweet Chocolate Chips


In a bowl, mix flour, cornmeal, baking powder, and salt together. In a stand mixer, beat butter and sugar together on medium speed until combined, scrape the sides and add eggs 1 at a time until well combined and smooth. Next add the flour mixture and beat on low speed until just combined.  Then mix in the coconut, lemon zest and half the bag of chocolate chips.

Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on a parchment lined baking sheet.

Sprinkle decorative sugar on top for an added sparkle and refrigerate for 30 minutes. Preheat the oven to 350 degrees and bake until golden, about 20 minutes. Let cool on a wire rack.

Next melt the remaining chocolate by microwaving 30 seconds at a time stirring between intervals until just melted. Dip bottom of bites in the chocolate and wipe off excess along edge of the bowl. Set on parchment-lined baking sheets. Refrigerate until chocolate is set.