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    Home » Dessert Recipes » Cookie Recipes

    Published: Dec 2, 2024 by Renée · This post may contain affiliate links · 32 Comments

    Amaretto Coconut Biscotti Cookies

    Jump to Recipe
    A two image Pinterest collage for Amaretto Coconut Biscotti.
    A Pinterest pin for Amaretto Coconut Biscotti along with a title text graphic.

    These crispy, crunchy Amaretto Coconut Biscotti Cookies are perfect for dipping in a hot cup of coffee, tea, or even hot chocolate. As a bonus, the amaretto salted caramel drizzle will flavor your beverage in addition to adding a salty, caramel sweetness to these crunchy cookies.

    A Christmas plate piled high with almond coconut biscotti and a caramel drizzle along with a shot glass and cup in the background.

    Who doesn't love a crispy Christmas cookie? You know the ones, right? The kind Santa can dunk in his glass of milk or hot cocoa. I happen to have several crispy cookies recipe I know the jolly old elf himself will love, and they are: Iced Gingerbread Trees and Snowflakes, Santa's Favorite Sugar Cookies, Peppermint Shortbread Cookies, and Fried Rosette Snowflake Cookies.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredient list:
    • Ingredient information:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • How to make biscotti with amaretto and coconut:
    • Add-in and swap-out suggestions:
    • Can these cookies be frozen after baking?
    • Can the biscotti cookie dough be frozen before baking?
    • How many cookies does this recipe yield?
    • Can these cookies be made without the alcohol?
    • What does biscotti mean, and where do biscotti cookies originate?
    • My top tips for recipe success:
    • How to serve Amaretto Coconut Biscotti Cookies:
    • Additional recipes you don't want to miss:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    This recipe was originally published in 2014. I've since gone in and added plenty of additional information to this post (including a printable recipe card), but the original recipe and photos included remain the same.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!

    The ingredient list:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

    instacart logo
    Walmart logo
    A visual ingredient list for making Amaretto Coconut Biscotti Cookies.

    Ingredient information:

    AMARETTO - An almond flavored liqueur that is added to both the biscotti dough and the caramel drizzle. This ingredient is optional if you prefer not to use alcohol.

    SLICED ALMONDS - The additional crunch, flavor, and visual appeal the almonds provide are worth their weight in gold. Toasting the almond slices in a dry skillet really brings out their nutty flavor.

    COCONUT FLAKES - I used sweetened coconut flakes in these cookies, but feel free to use unsweetened coconut flakes if you prefer. Toasting the coconut flakes in a dry skillet along with the sliced almonds will enhance their flavor.

    PURE VANILLA EXTRACT - For the very best flavor, always use pure vanilla extract, paste, or vanilla beans. Imitation vanilla should remain on the store shelves in order to do your home baking justice.

    PURE ALMOND EXTRACT - Just like the vanilla, do your baking justice by using pure almond extract. The flavor profile of pure almond is so much better than imitation, but remember that a little almond extract brings a very big flavor, so use it sparingly and only the amount the recipe calls for.

    BUTTER - I prefer using salted butter. You may use unsalted butter if that's what you like to use with your baking, just make sure it's softened to room temperature before blending.

    EGGS - Large eggs are always what recipes call for unless otherwise noted. This recipe is no different. Room-temperature eggs blend more efficiently, so remember to set your eggs on the counter for at least 30 minutes before blending.

    ALL-PURPOSE FLOUR - I tend to use unbleached all-purpose flour for all of my baking. Feel free to use bleached all-purpose flour if that's what you prefer.

    GRANULATED SUGAR - The granulated sugar not only gives the biscotti sweetness, but it also aids in the crispiness of the cookie after baking.

    BROWN SUGAR - This ingredient will give the caramel drizzle its deep, rich flavor and color. You may use either dark or light brown sugar. The choice is yours. The difference is that dark brown sugar has more molasses and a deeper flavor than light brown sugar.

    LIGHT CORN SYRUP - In addition to adding sweetness, the light corn syrup is helpful in providing a beautiful drizzling consistency for the caramel after the cookies are fully baked and cooled.

    HEAVY CREAM - This ingredient brings additional richness, and lends a beautiful golden brown color to the salted caramel drizzle. You don't need much heavy cream, but a little goes a long way in adding flavor and visual appeal to the finished biscotti.

    BAKING POWDER - This ingredient helps give a slight rise to the biscotti while the cookies are baking.

    KOSHER SALT - I always bake with kosher salt and that's what I call for in my recipes. However, using table salt is perfectly fine if that's what you have on hand. See the note below regarding the use of table salt.

    *Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.

    Kitchen tools and equipment needed:

    • hand mixer or stand mixer
    • kitchen scale (optional)
    • measuring cups and spoons
    • large skillet
    • silicone spatula
    • serrated knife
    • baking sheets
    • parchment paper
    • wooden spoon
    • kitchen timer
    • cooling rack
    • 3 quart heavy bottom saucepan
    • cutting board

    How this recipe came to be:

    In 2014, I wanted to make an unusual flavored biscotti for Santa. One that I hadn't seen or heard of before. I decided to use amaretto, which is an almond-flavored liqueur, and also toasted almond slices and coconut flakes to flavor the dough.

    The result is a highly flavored, crispy cookie with a salted caramel amaretto drizzle that will knock your Christmas stockings off!!
    You're welcome!

    A shot of amaretto along with a Santa mug of coffee next to a plate of Amaretto Coconut Biscotti.

    How to make biscotti with amaretto and coconut:

    • Toast the almond slices and coconut flakes in a dry skillet until fragrant.
    • Blend the biscotti dough ingredients together.
    • Stir in the toasted coconut and almonds.
    • Divide the dough in half and shape each half into a long, flat log on parchment-lined baking sheets.
    • Bake as the recipe instructs. Remove and allow the cookie logs to cool completely.
    • Once cool, slice the logs diagonally into 1" slices and arrange on the parchment-lined cookie sheets to bake for the second time.
    • Meanwhile, make the caramel drizzle.
    • After the biscotti are twice baked and cooled, drizzle with the amaretto caramel sauce.
    Toasting coconut flakes and slivered almonds in a large skillet.
    Ingredients in the bowl of a stand mixer for making amaretto coconut biscotti.
    Amaretto being added to a stand mixer for making cookies.
    Flour added to wet ingredients in a bowl of a stand mixer.
    A paddle attachment in a stand mixer with cookie dough.
    A stand mixer with a paddle attachment in a bowl of biscotti dough.
    A amaretto coconut biscotti dough in a mixing bowl.
    Two flattened logs of biscotti before baking.
    A baked log of biscotti before slicing.
    A log of baked biscotti cookies on a cutting board with a knife.
    Sliced biscotti cookies on a baking sheet with parchment paper.
    Amaretto caramel sauce in a saucepan with a wooden spoon.
    Caramel being drizzled over biscotti cookies.

    Add-in and swap-out suggestions:

    Not a fan of almonds? No worries. Feel free to substitute any type of chopped nut you prefer. Or, omit nuts entirely. Same with the coconut flakes, you can leave them out if coconut isn't your thing. It's completely your call.

    Adding any type of dried fruit (cherries, cranberries, blueberries) would be a lovely addition to the biscotti dough.

    If omitting the amaretto, feel free to swap out your favorite liqueur, or leave the alcohol out entirely.

    Can these cookies be frozen after baking?

    You bet.

    I suggest freezing the biscotti without the caramel drizzle if you can (drizzle them once they're thawed and ready to serve), but if you need to, these cookies will freeze perfectly well topped with the caramel drizzle.

    Can the biscotti cookie dough be frozen before baking?

    Yes.

    If you're the type of person who likes to keep cookie dough in the freezer to have at the ready, I commend you, and this dough is perfect for that.

    Divide the dough in half and shape each half into a long, flattened log (as the recipe instructs). Wrap each log with several layers of plastic wrap and freeze on a flat surface for up to 3 months.

    Thaw the dough in the refrigerator overnight, and when ready to bake, follow the instructions as written on the recipe card.

    I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.

    A hand dipping an Amaretto Coconut Biscotti into a cup of coffee.

    How many cookies does this recipe yield?

    As written, this recipe makes 24 biscotti (12 slices per log).

    Can these cookies be made without the alcohol?

    They sure can.

    Omit the alcohol and replace the quantity called for with heavy cream and a ⅛ teaspoon of almond (or vanilla) extract.

    What does biscotti mean, and where do biscotti cookies originate?

    Biscotti means twice-baked in Italian.

    Biscotti (originated in Prato, Tuscany, in the 14th century) are long, thin, crisp cookies typically made with nuts. Biscotti are intended to be dipped in coffee or espresso, which explains their firm, crispy texture.

    My top tips for recipe success:

    • Once the biscotti logs have been baked for the first time, allow them to cool completely. Once cool, gently use a sawing motion with a serrated knife to slice the cookies diagonally into 1" slices to achieve the iconic biscotti shape.
    • After their second bake, cool the biscotti completely before drizzling it with the caramel sauce.
    • Toasting the almonds and coconut flakes will bring out more delicious flavor. Do not skip this important step. However, do not walk away from the stovetop while toasting because it happens quickly. Once the nuts and coconut become flagrant, remove the pan from the heat so they don't burn.

    How to serve Amaretto Coconut Biscotti Cookies:

    Serve these delicious Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle with your favorite hot beverage.

    Enjoy how the crispy, crunchy texture of these biscotti softens the crisp cookie while also flavoring your beverage in the process.

    Additional recipes you don't want to miss:

    • Crunchy Pumpkin Banana Biscotti
    • No-Churn Cherry Amaretto Ice Cream
    • Slow Cooker Apple Pear Sauce with Amaretto
    • Celebration Mimosas
    The inside of a amaretto coconut biscotti cookie after a bite has been taken.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A festive christmas plate filled with Amaretto Coconut Biscotti drizzled with caramel.

    Amaretto Coconut Biscotti Cookies

    Renee Goerger
    Crispy, crunchy Amaretto Coconut Biscotti are perfect for dipping in a hot cup of coffee, tea, or even hot chocolate. As a bonus, the amaretto salted caramel drizzle will flavor your beverage and add an amazing finishing touch to these crunchy cookies.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Christmas cookies, cookies, Dessert - Cookies
    Cuisine Italian-inspired
    Servings 24 servings
    Calories 232 kcal

    Equipment

    • baking sheets
    • Large Skillet for toasting nuts and coconut
    • parchment paper
    • stand mixer optional
    • hand mixer optional
    • measuring cups and spoons
    • kitchen scale
    • kitchen timer
    • 5 inch Serrated Knife
    • silicone spatula
    • 3 quart saucepan
    • cooling rack
    • cutting board
    • wooden spoon

    Ingredients
     
     

    FOR THE BISCOTTI:

    • 1 ½ cup slivered almonds divided
    • 1 cup sweetened coconut
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 5 tablespoons butter softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon pure almond extract
    • 2 tablespoons amaretto liqueur

    FOR THE AMARETTO CARAMEL DRIZZLE:

    • 1 cup dark brown sugar
    • ¼ cup light corn syrup
    • 2 tablespoons butter
    • ¼ cup heavy cream
    • 2 tablespoons amaretto
    • pinch of salt
    Get Recipe Ingredients

    Instructions
     

    TO PREPARE THE BISCOTTI:

    • -Preheat the oven to 350 degrees F (175 degrees C).
    • -In a large dry skillet over medium heat, toast 1 cup of the slivered almonds and the coconut, stirring constantly until lightly browned. Remove from heat and set aside.
    • -In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
    • -In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the butter and sugar, and then mix in the eggs, vanilla extract, almond extract, and amaretto.
    • -Blend in the flour mixture (⅓ at a time), until fully incorporated but do not overbeat.
    • -Blend in the cooled toasted almond and coconut mixture until just combined.
    • -Divide the dough in half and form each half into a 3" x 12" log on two parchment-lined baking sheets.
    • -Bake in a preheated 350-degree F (175 degree C) oven for 25 minutes.
    • -Remove from the oven and cool the logs for about 15 minutes.
    • -Reduce the oven temperature to 275 degrees F (135 degrees C).
    • -Place the logs on a cutting board and use a serrated knife to carefully slice each log diagonally into 1" slices. Return the cut cookies to the baking sheets and bake for 25 minutes. Flip each cookie and bake again for an additional 25 minutes until dry and lightly golden.
    • -Remove from the oven and cool completely.

    TO PREPARE THE AMARETTO CARAMEL DRIZZLE:

    • -In a medium saucepan over medium heat, bring the first 5 ingredients to a boil, stirring constantly (about 4 minutes).
    • -Remove the sauce from the heat and stir in the amaretto and salt.
    • -Allow the sauce to cool slightly and then drizzle the amaretto caramel over the cooled biscotti.
    • -Sprinkle the remaining ½ cup of slivered almonds over the amaretto caramel.

    Notes

    Cookies may be frozen after baking. Store them in an airtight freezer container and freeze for up to 3 months.
    Cookie dough may be frozen before baking. Divide the dough in half and wrap each half well in plastic wrap. Freeze for up to 2 months. Thaw in the refrigerator overnight and continue with the recipe as written once the dough has thawed.

    Nutrition

    Serving: 1servingCalories: 232kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 145mgPotassium: 132mgFiber: 2gSugar: 23gVitamin A: 159IUVitamin C: 0.01mgCalcium: 48mgIron: 1mg

    I sincerely hope you'll enjoy making (and eating) today's biscotti cookie with almonds and coconut recipe as much as I've enjoyed bringing it to you!

    A biscotti cookie perched on top of a cute Santa mug cup of coffee.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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    1. Amanda (The Kitcheneer) says

      December 22, 2014 at 1:21 am

      Such gorgeous biscotti! I need these with my coffee ASAP!

      Reply
    2. Serena Bakes Simply From Scratch says

      December 18, 2014 at 4:47 am

      What a gorgeous Biscotti! Perfect with a cup of coffee or tea!

      Reply
    3. Lauren says

      December 17, 2014 at 3:50 pm

      I love having a biscotti with my afternoon coffee. These look delicious!

      Reply
    4. Kim (Feed Me, Seymour) says

      December 17, 2014 at 12:49 pm

      I love love love biscotti! this version looks out of this world, with that amazing drizzle.

      Reply
    5. german in pdx says

      December 16, 2014 at 6:11 pm

      Salted caramel plus amaretto..yes, please! ~ Bea

      Reply
    6. Heather Schmitt-Gonzalez says

      December 16, 2014 at 2:19 pm

      Oh, that drippy caramel has me swooning a little over here. And I love amaretto...I'd probably covet a box of these all for myself!

      Reply
    7. Nutmeg Nanny says

      December 16, 2014 at 3:10 pm

      Biscotti is the perfect addition to coffee. I wish I had one this morning.

      Reply
    8. David @ Cooking Chat says

      December 16, 2014 at 9:48 am

      Mmm, a tasty looking biscotti!

      Reply
    9. Sarah Reid says

      December 16, 2014 at 12:53 am

      Ooh this looks delicious! Love making biscotti for the holidays

      Reply
    10. Ginny McMeans says

      December 15, 2014 at 9:18 pm

      Now that is a festive biscotti! Love Amaretto too!

      Reply
    11. Erin Dee says

      December 15, 2014 at 8:51 pm

      I LOVE Amaretto. I want to put it in everything! Well. At least half the stuff. Frangelico goes in the other half. 😉 And these biscotti look like the perfect use for it!

      Reply
    12. The Food Hunter says

      December 15, 2014 at 5:28 pm

      swoon!

      Reply
    13. Cookin' Canuck says

      December 15, 2014 at 4:24 pm

      I remember being smitten with amaretto in my early twenties. While I don't think I would choose to drink it straight anymore, I could happily dig into these biscotti!

      Reply
    14. Brenda@SugarFreeMom says

      December 15, 2014 at 7:38 pm

      Toasting almonds or any nuts for that matter makes them so much better in recipes. This looks lovely!

      Reply
    15. Julie @ Texan New Yorker says

      December 15, 2014 at 6:13 pm

      These sound divine, I love amaretto! Amaretto sours were my first cocktail of choice in my early twenties, and I do still enjoy them from time to time. I love biscotti too, these would be very welcome in my house! 🙂

      Reply
    16. Amy @Very Culinary says

      December 15, 2014 at 6:05 pm

      I just made an Amaretto breakfast casserole and I have a lot left in the jug, so these biscotti are perfect - thank you!

      Reply
    17. Paula-bell'alimento says

      December 15, 2014 at 6:01 pm

      You had me at Amaretto ; ) I have some homemade Amaretto on hand and I think these biscotti have to happen.

      Reply
    18. Martha @ A Family Feast says

      December 15, 2014 at 5:58 pm

      We've been on a huge amaretto kick this holiday season! These look incredible!

      Reply
    19. Katerina @ Diethood says

      December 15, 2014 at 4:06 pm

      Did you say Amaretto?!? AND biscotti? I'm THERE!! I'd like a shot of Amaretto on the side, as well. 😉

      Reply
    20. Marjory @ Dinner-Mom says

      December 15, 2014 at 3:54 pm

      As always, I love your step-by-step pictures. I can see myself making this!

      Reply
    21. Ala S says

      December 15, 2014 at 8:12 am

      Soooo crazy crunchy! I'm swooning just looking at these 🙂 saving them in my cookies file! Good sweet twist!

      Reply
    22. Paula says

      December 15, 2014 at 11:53 am

      Amaretto is my drink of choice as well, straight up over ice 🙂 You have created a scrumptious biscotti here Renee and it must be delicious what with all those almonds and coconut drizzled with that caramel sauce. Love your snowman tile *watching* you bake 🙂

      Reply
    23. The Ninja Baker says

      December 15, 2014 at 1:38 am

      Looks like your Happy Hour research turned into one happy coffee dipping cookie, Renee =) Love the idea of enjoying the flavor of the biscotti pre and post dunk!

      Reply
    24. Susan Pridmore says

      December 14, 2014 at 9:46 pm

      What a great biscotti - and your drizzle looks amazing!

      Reply
    25. Nikki @ Nik Snacks says

      December 15, 2014 at 2:25 am

      The first drink I ever ordered at a night club was an Amaretto Sour, so I understand your sentiment!

      Reply
    26. Lea Ann (Cooking On The Ranch)n says

      December 14, 2014 at 8:52 pm

      I'm like the worst baker ever, but I have been known to make a good biscotti. Thanks for a GREAT sounding recipe. Happy Holidays to you and your family Renee.

      Reply
    27. Laura Dembowski says

      December 14, 2014 at 8:45 pm

      Gorgeous biscotti! I want extra caramel on mine please!

      Reply
    28. Tara Noland says

      December 14, 2014 at 8:08 pm

      Love biscotti and your look decadently good!

      Reply
    29. Deanna Samaan says

      December 14, 2014 at 6:30 pm

      Ohhh my!! You have 3 of my favorite things in here, I think I am adding Biscotti to my holiday baking!

      Reply
    30. Stacy Rushton says

      December 14, 2014 at 4:00 pm

      That caramel drizzle will sell me every time! And what great flavors IN your biscotti too, Reneé!

      Reply
    31. Liz Berg says

      December 14, 2014 at 12:36 pm

      Amaretto, coconut AND a caramel drizzle???? I need a pile of this wonderful biscotti in my world!

      Reply
    32. Renee says

      December 14, 2014 at 12:07 pm

      Seriously the best biscotti I've seen in ages. Awesome recipe.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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