Gluten-Free Coconut Biscotti



1½ cups unsweetened coconut flakes
2½ cups finely ground blanched almond flour
¼ cup arrow root powder, tapioca or corn starch
1 teaspoon baking soda
¾ teaspoon kosher or fine sea salt
½ cup Wholesome! Organic Coconut Palm Sugar
1½ teaspoons pure vanilla extract
½ teaspoon pure almond extract
½ cup plus 1 teaspoon coconut oil, liquefied
3 ounces dark chocolate, chopped


Preheat oven to 350 degrees F. Lay the coconut on a baking sheet in an even layer and bake for 5 minutes, stirring once, or until lightly toasted. Leave oven on.

Combine the almond flour, arrow root powder or starch, baking soda, salt, and Organic Coconut Palm Sugar in the food processor. Pulse several times until fully combined. Add the extracts and ½ cup oil. Process until the dough starts to form into clumps, about 1 minute. Add the coconut and pulse several times to combine.

Line a baking sheet with parchment paper. Dump the dough onto a clean work surface and work with your hands until the dough holds together. Shape into two logs ¾ inch high, 3 inches wide and about 12 inches long and place on the prepared baking sheet. Bake the logs for 20 minutes or they are just starting to brown. Remove from oven, reduce temperature to 250 degrees and let the logs cool for 15 minutes. Remove the parchment paper from the baking sheet.

With a sharp knife, cut the logs into ½ inch pieces on the diagonal. Place the pieces on the baking sheet and bake for 30 minutes. Let the cookies cool on the pan for 30 more minutes.

Combine the remaining teaspoon of coconut oil with the chopped dark chocolate and microwave until most of the chocolate has melted, about 1 ½ minutes. Stir the chocolate until smooth and glossy. Drizzle the chocolate over the cooled cookies. Let the chocolate harden for about 10 minutes before serving.


Wholesome Organic Coconut Palm Sugar

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