Put the Lime in the Coconut: Lazy Summer Biscotti

Put the Lime in the Coconut: Lazy Summer Biscotti

Take a tried and true biscotti recipe and switch things around to create a tantalizing summer treat, perfect for lazy Summer days that call for lemonade and lounging.  Click to skip to the recipe

Lime Coconut Biscotti


Do you remember that song by Harry Nilsson?


“Brother bought a coconut, he bought it for a dime

His sister had another one she paid it for the lime

She put the lime in the coconut, she drank ‘em bot’ up….”


Well, in these lazy days of summer, that song started whirling around in my head and hello….. a cookie was born. Now, you might think this a bit strange, but if you’ve been around me long enough, you’ll know that strange is the inspiration for much of my food!

I love biscotti as a mid-afternoon snack. I make myself a latte and dip the cookie right in the cup. But, on a warm summer day, sometimes a latte can be a bit much. So, I settle for an ice coffee or lemonade.

These drinks do not lend themselves to appropriate dipping.

So, I decided to summer-up my traditional biscotti.

I added a bit of cornmeal to the flour to give it an earthier flavor. Fresh lime juice, zest, and thyme bring in the Italian flavors that I associate with summer.

And then….Well, coconut is so tropical that I just had to throw some into the mix. Toasted pine nuts complement all the other flavors while adding richness and voila…a crisp, fully-flavored biscotti was born.

This is just another example of how you can take a tried and true recipe and switch things around to fit your mood. Give these biscotti a try and let’s see what you think.

“Put the lime in the coconut and call me in the morning…. woo….”

Lime Coconut Biscotti

These biscuit-like cookies are crisp, crunchy, and full of Italian flavors. They are the perfect afternoon snack with a glass of chilled lemonade or even better…. how about as a late-night snack with a flute of limoncello!


For cookies:

3 ounces pine nuts, about ½ cup

1 cup granulated sugar

1 cup unsweetened coconut flakes

Zest of 2 limes, about 2 tablespoons

2 tablespoons chopped fresh thyme

2 cups unbleached all-purpose flour

½ cup cornmeal

1 ½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, room temperature, 1 stick

2 large eggs

1 teaspoon vanilla

Juice of 2 limes, about 3 tablespoons, divided

For glaze:

1 cup confectioners’ sugar

1 tablespoon half and half

1 teaspoon vanilla

Yields:   3 dozen biscuit cookies

Time:   60-minute cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Toast the pine nuts in a shallow skillet over medium heat until just golden, about 3 to 4 minutes. Keep your eye on the pine nuts as once they are fragrant, they go from perfect to burnt in a nanosecond.

Place the granulated sugar, coconut flakes, lime zest, and thyme into the bowl of a food processor. Pulse to combine. Whisk together the flour, cornmeal, baking powder, and salt in a small bowl.

Use an electric mixer to combine the butter with the flavored sugar. Mix in the eggs, vanilla, and two tablespoons of the lime juice. Stir in the flour. Add the pine nuts. Divide the dough into two halves, cover with plastic wrap and place in the freezer for 15 minutes.

Preheat the oven to 350°. Form each portion of dough into a log about 3-inches wide and 10 to 12-inches long. Place these onto a parchment paper-lined baking sheet. Bake until the logs are golden brown, about 20 minutes. Remove the dough from the oven and cool for at least 15 minutes. Reduce the oven temperature to 300°. When cooled, use a serrated knife to cut each log into ½-inch slices and lay cut-side-up on the baking sheet. Place the baking sheet back into the oven and bake until the cookies are dry and just crisp, about another 30 minutes.

Whisk together the confectioner’s sugar, remaining 1 tablespoon lime juice, half-and-half, and vanilla until smooth. When the cookies have cooled, drizzle each one with the glaze.

Cookies Made for Dippin’

Cookies Made for Dippin’

I’m a few weeks early for a Fall vibe, but I’m ready for autumn already 🙂

You’re craving a cookie. You run to the panty, mix up a batter, add in all the chocolate pieces and nuts you can find. Next, you scoop them onto a baking sheet and voila… you have a cookie!

Hold your horses! What if you bake the cookie two times? Whaaat!? But why? I’ll tell you why. These cookies get a crispy outer crust (with a chewy center!), and hold up to a swim in a deep, dark cup o’Joe! I’m talking about biscotti.

Italian biscotti is a twice baked crisp biscuit, designed to be served for dunking – in coffee or your favorite dessert wine.  When I’ve got a friends coming over, I love to “roll out the welcome”, as you can see in the photos below – check out the ingredients going into this light and fun dessert. It’s a little different than your traditional Italian recipe.

Traditional biscotti is flavored with anise seeds and hazelnuts.  You can make your biscotti even more exotic by dipping the ends into melted chocolate.  Here’s one of my favorite recipes from my book Fresh Traditions: Classic Dishes for a Contemporary Lifestyle. I broke it down into numbered steps this time.

Macadamia and Chocolate Chip Biscotti

Use this recipe as a guide to create your own favorite biscotti.  Substitute your favor nut, white or milk chocolate – or eliminate both and add a tablespoon of your favorite liquor, or a touch of almond extract.  It’s all good!

2 cups all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon salt

¾ cup granulated sugar

½ cup butter, room temperature (1 stick)

2 large eggs

1 tablespoon vanilla

1 cup macadamia nuts, coarsely chopped

1 cup semi sweet chocolate chips

 Preheat the oven to 350 degrees

  1. Whisk together the flour, baking powder and salt
  2. Use an electric mixer to combine the sugar and butter until smooth and fluffy.
  3. Stir in the eggs, one at a time.
  4. Stir in the vanilla.
  5. Stir in the flour mixture.
  6. Stir in the macadamia nuts and chocolate chips.
  7. Divide the dough in half.  Wrap each half in plastic wrap and freeze for 20 minutes.
  8. Remove the dough from the freezer.  Use your hands to form each piece into a log, about 12 inches long and 3 inches wide.  Place both logs on a Silpat (or parchment) lined baking sheet.  Bake until golden brown, about 20 minutes.  Remove from the oven.
  9. Reduce the oven temperature to 300.  Cool the logs for 15 minutes.  Use a serrated knife to cut each log into diagonal ½-inch slices.  Lay the slices onto the baking sheet.  Bake until the biscotti is golden and dry to the touch, about 30 more minutes.

Yield:  3 dozen

Preparation Time:  20 minutes, plus refrigerating the dough and 1 hour total baking time