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Tropical Pineapple and Coconut Biscotti

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  • 1 cup plain flour
  • 1 teaspoon baking powder
  • ½ cup sugar
  • 2 free-range eggs
  • 1 cup coconut flakes or coconut thread
  • 1/3 cup dried pineapple roughly chopped
  • 1/3 cup dried mango roughly chopped
  • 1/3 cup macadamia nuts roughly chopped


  • Heat oven to 320 (160C) and line a cookie tray with parchment paper.
  • Sift the flour and baking powder in a bowl then stir in the sugar. Add the coconut, pineapple, mango and macadamia nuts.
  • Lightly beat the eggs and add to the mixture. Mix until combined.
  • On a well floured surface such as a clean kitchen bench or table roll the mixture out onto a log about 3 inches 12 inches long. Keep your hands well floured to roll and shape the log.
  • Bake for 15 minutes until a slight golden crust has formed. Remove from the oven and allow to cool on the tray completely.
  • Reduce the oven temperature to 300 (150C). Once cooled transfer the log to a cutting board and with a sharp kitchen knife or serrated bread knife, cut the log into biscuits about ½ an inch in thickness.
  • Place the biscuits back on the baking tray and return to the oven and continue to bake for around 10 minutes on each side until lightly golden. Remove from oven and stand on tray for 5 minutes before turning out onto a wire rack to cool completely.