Coconut Cornbread
Cornmeal Coconut Biscotti
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 125grams (approximately 1 cup) whole wheat flour
- 30grams (approximately ¼ cup) all-purpose flour
- 125grams (approximately ¾ cup) fine or medium-ground cornmeal
- 90grams (approximately 1 cup) unsweetened fine coconut flakes
- 5grams (approximately 1 teaspoon) baking powder
- Pinch of salt
- 55grams (2 ounces) coconut oil
- 125grams (⅔ cup tightly packed) organic sugar
- 165grams (3 large) eggs
- 5grams (approximately 1 teaspoon) vanilla extract
Preparation
- Step 1
Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
- Step 2
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
- Step 3
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 10 inches long by 2½ inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Step 4
Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut ½ inch slices straight across the logs.
- Step 5
Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
- Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.
Similar Recipes
Rich and Buttery Corn Muffins
Biscotti
Hazelnut, Orange and Honey Biscotti
Chewy Brownie Cookies
Chocolate Cookies With White Chocolate and Cherries
Perfect Black and White Cookies
Olive Oil Granola With Dried Apricots and Pistachios
Cornmeal Pine Nut Cookies
Pumpkin Bread With Brown Butter and Bourbon
Coconut Pound Cake
German Chocolate Cookies
Whole Wheat Almond Biscotti
Black-and-White Cookies
Sugar Cookie Bars
Cornbread Cake
Rice Flour Poundcake
Quintessential Chocolate Chip Cookies
Breakfast Bars With Oats and Coconut
Whole Grain Granola
Private Notes
Cooking Notes
These are lovely. I used Turbinado sugar and about 25g coarse cornmeal (the rest the fine stuff). The texture is ethereal. Sliced almonds would be a good addition. I bake biscotti standing up, no need to flip.
Made these with brown sugar but otherwise followed the recipe exactly. Super easy using the scale, and appreciate that even the baking powder and vanilla measurements are given in grams. Delish! My five year old approved as well, though he asked me to put chocolate on them. Maybe next time.
Just finished the double baking part and the biscottis have been cooling a bit. I followed the directions exactly and they turned out great! I love the texture and flavor of the shredded coconut. I did the full 45 minutes in the oven for the first bake. I used cling film to help shape the logs.
Made exactly as directed, and delicious and dunkable they are. The batter is quite moist but I was not deterred!
This recipe is absolutely delicious. My first bake was 40 mins and I think I could have left it in a bit longer but the flavors are amazing and I love the texture from the cornmeal.
Followed recipe 100% except I also flatten the dough for a more traditionally shaped biscotti. Very exotic, will definitely make again.
Advertisement