These biscotti are adapted from a very old recipe, in the now defunct Gourmet Magazine (a moment of silence please!!). The original recipe used dried cranberries and was dipped in white chocolate. I decided to switch it up with dried cherries, used chopped white chocolate in the dough, instead of dipping them and added shredded coconut because everything tastes better with coconut!
I first posted a version of these biscotti almost 10 years ago, in 2010. While the recipe has stood the test of time, my image from 10 years ago (see below), has not! I find it rewarding to look back and see my progress over the years.
Traditional biscotti is made with eggs and no additional fat. This recipe adds butter which keeps them a bit soft and chewy in the centre. If you like a crunchier biscotti, just bake them for longer. These are perfect cookies for mailing as they stay crunchy for a long time. They are also perfect for freezing and pulling out when you need a quick sugar fix.
The dough is formed into a loaf and baked until it just begins to set. Then it is cooled and sliced and baked a second time, until crunchy.
White Chocolate Cherry Coconut Cookies are incredible. If you’re a chocolate lover, a cherry lover and a coconut lover, you will adore these lovely cookies. Plus they’re perfect for holiday parties and Christmas Cookie Exchanges. But since they’re made with dried cherries, they can be made anytime of the year.
Thanks Paul, so glad you love them. They are a favourite in our house too!