Nothing is more comforting to me that a warm latte or cup of hot chocolate.  I especially love when I have something tasty to dip into my warm beverage such as these Almond Coconut Chocolate Chip Biscotti.  Some biscotti is so hard that dipping is absolutely necessary to soften the cookie before you eat it.  This Almond Coconut Chocolate Chip Biscotti on the other hand is still crunchy, but it is not so crispy that you risk a visit to the dentist if you don’t dip it into something before you eat it.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

The toasted almonds provide a perfectly nutty aftertaste and the coconut and chocolate chips are just sweet enough to keep you wanting another piece of biscotti.  I love to dip my biscotti in melted chocolate one side because if you have learned anything about me it is that I am a super chocoholic, so more is always better in the chocolate department for me, but you could certainly skip this step if you prefer.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

Almond Coconut Chocolate Chip Biscotti

Prep Time: 40 minutes

Cook Time: 48 minutes

Yield: ~30 biscotti

Almond, coconut and chocolate chips packed into a firm cookie that is perfect for enjoying with a cup of coffee or tea


  • 2 1/4 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips
  • 1 cup semi-sweet chocolate chips


  1. In a medium bowl, combine the flour, baking powder and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and mix to combine.
  4. Add flour mixture and mix to combine.
  5. Add coconut, almonds and chocolate chips and mix just to combine.
  6. Refrigerate dough for 30 minutes.
  7. Preheat oven to 350 degrees.
  8. Divide dough in two and form into 10-inch long and 3-4-inch wide logs. Wet fingers with water if dough is sticky to work with. Place logs side by side on a baking sheet. (This dough will not spread, so you only need to leave about 2 inches in between the logs.)
  9. Bake 30 minutes. Allow to cool on baking sheet for about 30 minutes.
  10. Reduce oven temperature to 325 degrees.
  11. Cut logs at a diagonal crosswise into 1/2-inch wide pieces.
  12. Return pieces to baking sheet standing up on end (same position the logs were originally baked in) leaving small space in between pieces.
  13. Bake another 18 minutes and then allow to cool completely on a wire cooling rack.
  14. Once the biscotti has cooled completely, place the remaining 1 cup chocolate chips into a microwave-safe bowl and heat in 30 second increments until chocolate has completely melted. Dip one side of biscotti into the melted chocolate and set onto a wax paper-lined baking sheet to set. You may refrigerate the dipped biscotti to set the chocolate faster.
  15. Recipe adapted from Fine Cooking

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth} IMG_0401

And don’t forget about my other favorite biscotti recipes:

Cherry Almond White Chocolate Biscotti

Cherry Almond White Chocolate Biscotti {Satisfy My Sweet Tooth}

White Chocolate, Pistachio and Dried Berry Biscotti

White Chocolate, Pistachio and Dried Berry Biscotti {Satisfy My Sweet Tooth}


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11 Comments ( Reply )

  1. megan @ whatmegansmaking
    Jan 26, 2013 @ 8:13 am

    I love biscotti, and it sounds like this recipe has the perfect texture. Although I love dunking it in tea or hot chocolate as well 🙂


    • Mercedes
      Jan 27, 2013 @ 9:32 am

      I love dunking any cookies in a warm beverage too Megan!


  2. Cassie | Bake Your Day
    Jan 26, 2013 @ 8:26 am

    The toasted almonds with the coconut is a brilliant combination. I love the look of these, Mercedes!


    • Mercedes
      Jan 27, 2013 @ 9:31 am

      Thank you Cassie! I hope you had a great weekend and are making progress packing!


  3. emily (a nutritionist eats)
    Jan 26, 2013 @ 4:35 pm

    Ooooh, yummy!
    You know what is weird? I don’t like drinking coffee with food (sweet or savory). I drink coffee then eat. 🙂


    • Mercedes
      Jan 27, 2013 @ 9:31 am

      I feel the same, like drinking something warm makes me want to snack!


  4. Laura (Tutti Dolci)
    Jan 26, 2013 @ 6:02 pm

    I love biscotti, great flavors in these!


  5. Christina
    Nov 20, 2014 @ 12:54 am

    Not sure what i did different but my loafs weren’t big enough as the recipe called for. Also after the first bake they most crumbled apart.


    • Mercedes
      Nov 22, 2014 @ 10:54 am

      Oh, no! Did you pat the loaves firmly before baking?


  6. Laura g
    Oct 19, 2017 @ 1:22 am

    The recipe seems so simple but it does not say when to mix in the flour mixture, going to assume it is after the eggs and vanilla, but the recipe is what I’ve got in my kitchen and love that don’t have to go to the grocery store. My parents love bisscotti’s with their coffee so am going to make this for them.


    • Mercedes
      Oct 19, 2017 @ 4:00 pm

      Hi Laura, thank you for pointing out that mistake! I have corrected the recipe to say just what you assumed, add the flour mixture after the eggs and vanilla. I hope you and your parents enjoy the biscotti and thank you for your comment.


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