poon, drizzle over the cooled biscotti.
*We fresh mill our
ombined. Stir in flours, then coconut and citrus rinds. Knead dough
nd creamy. Fold in flaked coconut. Divide dough in half. Shape
25 degrees F. Spread the coconut evenly onto a baking sheet
hick. Add flour mixture and coconut; stir to combine (dough will
br>Add vanilla, eggs and coconut.
Add 1/2 cup
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
>recipe in half, use one.
7 ounce package of flaked coconut
Turn oven off and let biscotti remain in oven until crisp
he vanilla and then the coconut until well combined.
With
oo.) Now here is the recipe for how to use this
ore oil for a softer biscotti, less oil for a crunchier
he rum, pineapple juice and coconut extract until well blended. Combine