Coconut biscotti

Ingredients:

• 1.5 cups unsweetened coconut flakes
• 1 cup granulated sugar
• 2 cups premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/3 tbsp. coconut oil
• 1 tsp vanilla extract
• 0.5 cups salted macadamia nuts, chopped
• 1 cup powdered sugar
• 2 tablespoons coconut cream
• 1/8 - 1/4 tsp coconut extract
• Coarse sugar, for sprinkling

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Spread 1 cup of coconut on a baking sheet and toast in the oven for 3 minutes. Let cool completely. Transfer to a food processor, add granulated sugar, and pulse until finely ground. Line 2 baking sheets with parchment paper.
2. In a bowl, combine the coconut sugar mixture with the flour, baking powder, baking soda, and salt. Melt the coconut oil in the microwave; add it to the flour mixture along with the vanilla and 1/3 cup of water, and use a wooden spoon to mix into a thick dough. Add the macadamia nuts and the remaining 1/2 cup of coconut flakes; gently knead until the dough comes together.
3. Divide the dough in half and form two 22 x 5 cm loaves; place one loaf on each baking sheet. Bake, rotating the baking sheets halfway through, until the loaves are firm and golden, about 25 minutes. Reduce the oven temperature to 300°F (150°C).
4. Let the loaves cool for 10 minutes, then transfer them to a cutting board; slice them diagonally with a serrated knife into 2-cm-thick slices. Arrange the slices cut-side down on baking sheets. Bake, rotating halfway through, until golden brown and still slightly soft in the center, 20-25 minutes. Cool completely on the baking sheets. The biscotti will become crisp as they cool.
5. Mix powdered sugar with coconut cream and coconut extract until smooth. Dip biscotti into the glaze and sprinkle with coarse sugar.