Coconut Biscotti

• 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

1. Preheat oven to 350 degrees.
2. In a large bowl cream together sugar and butter.
3. Add vanilla, eggs and coconut.
4. Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
5. Stir in nuts if desired.
6. 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.).
7. Bake for 20-25 minutes.
8. Reduce oven temp to 300.
9. Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
10. Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
11. Cool completely and either dip or drizzle with melted chocolate.
12. Store in a air tight can or jar. Do not store in plastic.

sugar, butter, vanilla, eggs, shredded coconut, flour, baking powder, toasted almond, milk chocolate chips

Taken from www.food.com/recipe/coconut-biscotti-273006 (may not work)