Chocolate Coconut Biscotti

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Chocolate Coconut Biscotti
Prep Time
10 min
Cook Time
30 min
16 cookies
Recipe by: TermiNatetor

A super easy biscotti recipe packed with flavor and perfect for breakfast, snacks or gift giving!


  • 1 package Devil's Food Cake Mix
  • 1 stick butter, softened
  • 2 Eggland's Best Eggs (large)
  • 1/2 cup coconut flakes
  • 3/4 cup flour
  • 1/4 cup water
  • 1 cup chocolate chips, melted for drizzle (if desired)


Serving Size
1 cookie
14 g
  Saturated Fat
7 g
37 g
217 mg
31 g
Dietary Fiber
1 g
3 g

Preheat the oven to 325 F. Line a rimmed baking sheet with parchment paper.

In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, combine the cake mix, eggs, butter, flour, and water.

Beat for 2-3 minutes until the mixture is creamy and smooth.

Fold in the coconut and mini chocolate chips until incorporated.

Form the dough into a long oval shape on the prepared pan, about a 1/4 inch in thickness.

Bake for 30 minutes. Remove from the oven and allow to cool before cutting the cookie into ½ inch thick diagonal slices.

Turn the pieces on their side and bake for an additional 30 minutes in the 325 F oven.

When the cookies are done, turn off the oven and leave the pan in with the oven door shut until cool.

Drizzle melted chocolate, crushed peppermint, and toasted coconut over each piece.

Best enjoyed with a warm cup of coffee or a mug of hot cocoa.

Filed Under: Dessert, Christmas

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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