Coconut Biscotti - unsweetened coconut flakes

Method

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes.
• Let cool completely.
• Transfer to a food processor; add the granulated sugar and pulse until finely ground.
• Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl.
• Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms.
• Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet.
• Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes.
• Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces.
• Arrange the slices cut-side down on the baking sheets.
• Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes.
• Let cool completely on the baking sheets.
• (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth.
• Dip the biscotti in the glaze; sprinkle with coarse sugar.
• Photograph by Levi Brown