Coconut Biscotti - cooking recipe

Ingredients

1/2 cup sugar
1/2 cup butter, softened
2 tablespoons vanilla
2 eggs
1 1/2 cups shredded coconut, lightly toasted
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup toasted almond, chopped (optional)
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips, melted

Preparation

Preheat oven to 350 degrees.
In a large bowl cream together sugar and butter.
Add vanilla, eggs and coconut.
Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
Stir in nuts if desired.
On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
Bake for 20-25 minutes.
Reduce oven temp to 300.
Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
Cool completely and either dip or drizzle with melted chocolate.
Store in a air tight can or jar. Do not store in plastic.