Best 3 Red Velvet Coconut Biscotti Recipes
Indulge your taste buds with the delectable Red Velvet Coconut Biscotti, a delightful treat that combines the classic flavors of red velvet and coconut in a crispy, satisfying cookie. Embark on a culinary journey as we explore the secrets to creating this distinctive biscotti, blending vibrant red hues, the delicate sweetness of coconut, and just the right amount of crunch. Discover the perfect balance of textures and flavors, making every bite an explosion of joy.
Check out the recipes below so you can choose the best recipe for yourself!
RED VELVET-COCONUT BISCOTTI
The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.
Provided by SHORECOOK
Categories Coconut Cookies
Time 2h10m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
- Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
- Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
- Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.
Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g
RED VELVET-COCONUT BISCOTTI
The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.
Provided by SHORECOOK
Categories Coconut Cookies
Time 2h10m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
- Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
- Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
- Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.
Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g
RED VELVET WHITE CHIP COOKIES
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your biscotti.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the biscotti to be chewy and tender.
- Don't overmix the dough. Overmixing will make the biscotti tough.
- Chill the dough for at least 30 minutes before baking. This will help the biscotti to hold their shape.
- Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
- Let the biscotti cool completely before slicing them. This will help to prevent them from crumbling.
Conclusion:
Red velvet coconut biscotti are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be stored for up to a week. So next time you are looking for a special treat, give these biscotti a try!
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