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Toasted Coconut Biscotti

Jami Nolen, former Nutrition and Health Education Specialist
University of Missouri Extension
May 9, 2010

 

Just in time for Mother's Day, a sweet, guilt-free treat for your Mom. These biscotti are delicious, and low in fat and calories. Plus, they are very easy to make!

 

Yield

20 cookies (serving size: 1 biscotti)

 

Ingredients

  • 1 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 3/4 cup sugar
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 large eggs or 1/2 cup egg substitute
  • 1 cup flaked sweetened toasted coconut

 

Preparation

  1. Preheat oven to 300 F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg).
  3. Place sugar, vanilla, coconut extract and eggs in a large bowl; beat with a mixer at medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
  4. Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll.
  5. Place roll on a baking sheet lined with parchment paper, 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.
  6. 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.

 

Nutrition Information

Calories: 90 (25% from fat)
Fat: 2.5 g (sat 2.2 g, mono 0.2 g, poly 0.1 g)
Protein: 1.8 g
Carbohydrate: 15.3 g
Fiber: 0.6 g
Cholesterol: 21 mg
Iron: 0.5 mg
Sodium: 87 mg
Calcium: 13 mg

 

 

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, May 02, 2016