Bursting with banana flavor, these biscottis are unlike any I’ve ever had. Adapted from Gone Bananas Biscotti, the addition of roasted macadamia nuts and sweetened shredded coconut make these perfect for summer. I’ve never made biscotti dough with mashed bananas, but this recipe has made me a believer. Not only does the mashed banana add so much flavor, it also prevents the biscotti from completely drying to a hard stone. These biscottis bake firm and crisp, yet still maintain a delicate texture.
Whether you take your coffee hot or iced, these tropical biscotti would be a welcome treat. They’re also great with milk (for the kids). Or if you’d like to go the traditional route, they’d be fantastic with an Italian dessert wine.
Biscottis are twice baked cookies. First, it’s baked in a loaf shape until firm. Then it’s sliced into the iconic biscotti wedges. They’re put back in the oven until the wedges are crisp and toasty. While it sounds like a tedious process, biscottis are quite simple to make. No mixer required, you can easily mix this by hand. Best of all, they last up to 3 months in the freezer so you can always have biscottis on hand.
At this point, these tropical biscottis are ready to eat. Fresh from the oven, they will be a bit soft. They will crisp up as they cool to room temperature.
Once cooled, you can dip the biscotti in melted chocolate for some added decadence. You can even sprinkle additional shredded coconut or chopped nuts, if desired.
This is the link to the original GONE BANANAS BISCOTTI.
HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:
- Omit 3/4 cup dried banana chips
- Add 1/2 cup sweetened shredded coconut
- Add 1/2 cup roasted macadamia nuts, roughly chopped
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We are THIS close to the official start of summer; aka Memorial Day and I can’t wait for all the summer picnics, pie baking and fresh BERRIES! To start the summer off, I am throwing this blueberry coconut ice cream pie together. Isn’t it lovely? I made this pie for Mother’s Day actually and my whole family loved it! And let me tell you, it is incredibly easy to make. It is almost no-bake since we are only quickly baking the crust for 10 minutes. So that counts right?
I used this recipe for inspiration and built upon it with one of my favorite flavors; coconut. I know coconut goes great with berries so I decided to throw in some into the almond crust, which by the way is completely gluten-free. Add some toasted coconut flakes to the crust for an added crunchy (tropical) twist.
To make the filling, you will need a blueberry sauce. Use fresh or frozen blueberries for this. You can also use your favorite berries. I can see this being wonderful with raspberries or blackberries. They all will be great for a summer picnic/ dessert. For an enhancement of the berry flavor, I added a little almond extract to the blueberry sauce. It’s a good idea. Try it the next time you are making any berry filling.
Finally, I used a homemade coconut ice cream recipe but you can use any store bought one you love. This coconut recipe is creamy good and one of my favorites.
This pie is DEFINITELY one that you should add to your summer list! Enjoy :)
I used this recipe and adapted it with the following changes:
1) Add 1/2 cup toasted coconut flakes to the crust. I used unsweetened coconut flakes but you can use the sweetened kind too. Pulse the coconut flakes with the rest of the crust ingredients.
2) I used 4 tablespoons unsalted butter for the crust.
3) I added a 1/4 teaspoon almond extract and 1/4 teaspoon coconut extract to the blueberry sauce. Stir in extracts after you remove the sauce from heat.
4) I used 1 quart of homemade coconut ice cream instead of vanilla ice cream. Feel free to use your favorite coconut ice cream recipe here.
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Hi! My name is Maria, and I’m thrilled to be guest blogging on BHG Delish Dish today! You can normally find me over at Sift & Whisk, blogging about from-scratch dessert and baking. I love taking classic recipes and adding my own flair to them and using fresh, seasonal ingredients. Unfortunately, there isn’t much produce in season in my home state of Ohio right now! While I twiddle my thumbs waiting for rhubarb to hit the farmers’ markets, I’ve been all about citrus. So when I came across this Lemon-Raspberry Coffeecake recipe from Better Homes & Gardens, I had to make it my own. Luckily for me, a friend had given me a bag of limes leftover from a weekend of margarita-making. And what do you do with limes? Duh, you listen to Harry Nilsson and put the lime in the coconut! The original recipe calls for buttermilk, but I used coconut milk in its place. The acid in the buttermilk reacts with baking soda to leaven the original cake, so to make up for that acid, I had to “curdle” the coconut milk with a tablespoon of lime juice to get the same chemical reaction. Baking science is the most delicious kind of science. I used lime zest in place of the lemon and added it to the cake batter, not just the cheesecake filling. Wait, you didn’t know this thing had a cheesecake filling? Because it’s pretty amazing. I’ll admit that I was worried that the center would be gooey like stuffed French toast. Instead, the cream cheese layer melts into the cake, making it ultra moist. Dry coffee cake is the most heinous crime against brunch, after all. My original plan was to use frozen blackberries on top of the cake, but that reminded me that my blackberry bush will be barren for several more months, and it just made me too heartbroken. I’m a sucker for a good streusel topping, though. Enter my toasted coconut streusel. It’s super easy to whip up: just mix ½ cup of toasted coconut, 3 tablespoons of flour, and 2 tablespoons of sugar into a small bowl, then add in 2 tablespoons of melted butter. Set the mixture in the refrigerator while you finish prepping the rest of the cake. When the cake has been in the oven for 20 minutes, sprinkle the streusel over the top and finishing baking the cake. The thing I love most about this recipe is that it is supposed to be served warm. Everyone knows the worst part about baking anything, especially cake, is waiting for the thing to cool. But there’s no need with coffee cake. Coffee cake understands that you need your morning sugar rush on. the. double. I foresee this coffee cake making a repeat appearance at our Sunday brunch table and adapting as the seasons change. Once the blackberries ripen in my backyard, you can bet I’ll be plopping them on top!
Adding caramel, chocolate, and toasted coconut turns this Dark Chocolate Cake with Coconut Macaroon Filling into a swoon worthy dessert.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back with one last delicious chocolate recipe to finish out the Month of Chocolate.
The weather has been extremely cold outside this month. When it is chilly like this, I find myself drawn to adding coconut to all my baked goods. I think subconsciously I am just trying to bring a little of the tropics to my kitchen this way. When I saw the original recipe for this cake, I knew I had to make it right away. That hidden tunnel of coconut was definitely calling my name. Plus, dark chocolate is always a good idea when it comes to cake and coconut.
One thing I learned with this cake is that you definitely do not want to skip the step of adding cocoa powder to your greased pan. I thought it would be OK because I always use a baking spray that has flour in it, but my first cake did not come out of the pan. It made for a very ugly cake. I headed back to the kitchen for round 2. This time I sprinkled cocoa powder in the pan, and the cake fell out perfectly. Plus, I love how the dark cocoa powder makes the outside of the cake a rich, dark color.
Make sure you print the original recipe, then come back here to write down the few tweaks I made to the recipe.
- I substituted dark, cooled coffee in place of the water. I just love how coffee deepens the chocolate taste.
- I used rum extract in the coconut macaroon filling.
- I melted 1/2 cup caramel baking bits and 2 Tablespoons heavy whipping cream together to drizzle over the top of the cooled cake. Let this cool slightly before drizzling over the cake.
- Sprinkle on 1/4 – 1/2 cup toasted coconut onto the warm caramel. Make sure you do this right away, or the coconut will not stick.
- The last thing I added was a chocolate drizzle because more chocolate always gets more smiles, right? Melt 1/4 cup dark chocolate chips with 1/2 teaspoon shortening in the microwave. I like to spoon this into a plastic baggie, cut one tip off, and drizzle onto the cake.
Caramel and chocolate drizzles definitely made this Dark Chocolate Cake with Coconut Macaroon Filling one of my new favorite desserts. Make sure to visit the cake & cupcakes section of my blog to see some of the other fun ways I like to make cake for dessert.
Fill your cookies jars this week with a batch of Chocolate Blooms. They make great late nights snacks and lunch box treats. Or you could wrap them up and surprise a friend with a special package.
Hi, guys. It’s Jocelyn from Inside BruCrew Life back again with another fun and delicious chocolate recipe. One thing I like to do each week is to bake cookies for our cookie jar. They get eaten as a bed time snack, put into lunch boxes, and shared with friends. We go through quite a few cookies.
As I was looking for another chocolate recipe to give a BruCrew twist to, I saw these Chocolate Blooms. Chocolate cookies, filled with chocolate chips, and a soft chocolate center? Oh, boy! This cookie was calling my name. I couldn’t wait to bite into one of these chocolate treats.
Of course as I went along, I made a few slight changes to the original recipe. I love a good challenge to “tweak” a recipe and make it different.
- I used a dark chocolate cocoa powder in the dough to make the cookies extra dark and chocolaty.
- I substituted coffee extract for the vanilla extract to add to the mocha flavor I was going for.
- The original recipe calls for you to roll it into 56 balls. I only rolled it into 40 balls. Then I dipped them into 2 eggs whites and 2 cups of sweetened, shredded coconut instead of the nuts.
- I did bake the cookies the full 10 minutes because they were larger.
- I added 1 Tablespoon coffee liqueur to half the ganache for my husband and me, and 1 Tablespoon coffee syrup to the other half of the ganache for my children.
- I topped the cookies with chocolate covered coffee beans because more chocolate is always a good idea.
As you can see these turned out very rich and gooey. Well, played Better Homes &Garden! This is another chocolate recipe that I will be making over and over for our family and friends. I am already thinking of some fun new ways to change it up again.
Make sure you get the recipe for these Chocolate Blooms and fill your cookie jar with chocolate goodness. For even more cookie ideas check out some of the cookies and whoopie pies I have made over the past few years.