Lime Coconut Biscotti

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 large eggs
• 1/4 cup lime juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 1-3/4 cups all-purpose flour
• 2/3 cup cornmeal
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 1 teaspoon grated lime zest

1. In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest.
2. Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment paper-lined
3. . Bake at 350u0b0 for 20-25 minutes or until set.
4. Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased
5. . Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

sugar, canola oil, eggs, lime juice, vanilla, coconut, flour, cornmeal, baking powder, salt, coconut, lime zest

Taken from www.tasteofhome.com/recipes/lime-coconut-biscotti/ (may not work)