It’s cookie swap time! This is my 3rd year participating in the Great Food Blogger Cookie Swap. The first year I made my ma’s recipe for the most amazing maple waffle cookies, and last year I made insanely good peppermint mocha icebox cookies. And this year?
This has been a really tough year for me, with lots of tears and heartache. I almost wasn’t able to participate in the swap this year due to my recent posting hiatus, but luckily the head gals in charge have super big, warm, fuzzy hearts! Participating in this event seriously gave me the motivation I needed to get in the holiday spirit and start recipe planning and blogging again! So, I wanted my cookie to be all about the big, warm, fuzzy, heart-shaped part of my life, which is…
#PIROMAR! (PS. this is a combo of Evan and my last names… it’s clearly right up there with Brangelina, Beniffer and the like, but not with Kimye, because seriously NO ONE CARES ABOUT KIMYE). We got married in October and then went on our #piromoon to Kauai! So, these cookies (which are actually biscotti) are inspired by our honeymoon… full of coconut and macadamia nuts, just like Kauai. Not full of sand or roosters though… we left those on the island.
I made several batches of these before I got it right. I wanted the coconut flavor to come through nice and strong, and in the end it meant using every kind of coconut imaginable. Desiccated, shredded, flaked, and coconut extract! Then I threw in some mac-nuts for crunch, and topped the whole thing with a drizzle of dark chocolate! These crunchy little goodies are made to be eaten alongside a cup of hot coffee, especially if you came back from Kauai with roughly $200 worth of beans. Yoiks!
Coconut Macadamia Biscotti with Chocolate Drizzle
Makes about 36-40 biscotti (a bit smaller than standard sized)
½ cup coconut oil
¾ cup granulated sugar
2 tablespoons coconut extract
1 teaspoon vanilla extract
1 teaspoon spiced rum
½ teaspoon salt
3 cups flour
1 tablespoon baking powder
1 cup desiccated coconut
1 cup sweetened shredded coconut, toasted and cooled to room temp
½ cup large flake coconut
½ cup roughly chopped salted macadamia nuts
1 cup dark chocolate chips/ chunks
Preheat oven to 375. Line a baking sheet with parchment paper
With electric or stand mixer, mix together coconut oil through nutmeg until well combined. Add flour though macadamia nuts, and mix until a solid dough-ball forms.
Separate dough into 3 equal sized balls, and roll each one into a log, about the length of your sheet pan. Arrange each long on pan so there’s plenty of space between, and flatten to about ½ inch thickness.
Bake for ~25 minutes, until golden brown. Let cool until you can handle them, then carefully slice each log into strips (about 12 pieces per log).
Lay pieces cut side down/up on baking sheet, and bake for 6 minutes on each side. Cool on wire rack.
Once cool, melt chocolate (over double boiler or in microwave) and drizzle over biscotti.
Wait, there's more!
Looking for more recipes from the cookie swap? Check out the blogs of my random matches: the bloggers I sent these bad boys to, as well as the bloggers who sent cookies to me!