Eggless Coconut Chocolate Chip Biscotti

Buttery, crisp, and lightly sweetened with coconut and studded with chocolate chips. This Eggless Coconut Chocolate Chip Biscotti is a take on a classic chocolate chip coconut cookie turned biscotti.

If you’re looking for more biscotti recipes, be sure to check out some of my other favorites like Glazed Oatmeal Raisin Biscotti, Sea Salt Black Cocoa Biscotti, Kamut Flour Biscotti, or Simple Chocolate Espresso Biscotti.

A Quick Look At The Recipe

Recipe Name: Eggless Coconut Chocolate Chip Biscotti
Ready In: 1 hour 20 minutes
Makes: 12 biscotti
Main Ingredients: salted butter, coconut sugar, all purpose flour, chocolate chips
Flavor Profile: rich chocolate and sweet coconut
Dietary Info: eggless, no seed oils
Difficulty: Medium
Why You’ll Love It: eggless biscotti with coconut and chocolate that's perfect for dipping

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Why You’ll Love This Recipe

Chocolate & Coconut: This eggless biscotti recipe is a spin off the classic chocolate chip cookie. The rich chocolate paired with the light and sweet coconut makes this eggless biscotti recipe nostalgic and familiar.
Buttery & Crisp: This Eggless Coconut Chocolate Chip Biscotti is buttery and crisp. It’s also studded with chocolate chips and coconut. If you are a fan of chocolate and coconut (like me) you will love this chocolate coconut biscotti!
Eggless: This chocolate coconut biscotti is eggless! I use coconut milk in place of eggs in this eggless biscotti recipe, which goes so well in this chocolate coconut biscotti! You won’t even miss the eggs in this Eggless Coconut Chocolate Chip Biscotti.

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A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips for Eggless Coconut Chocolate Chip Biscotti
How to Make Eggless Coconut Chocolate Chip Biscotti
Recipe FAQ’s
More Chocolate Coconut Recipes
Eggless Coconut Chocolate Chip Biscotti
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Ingredients

Butter: I use organic salted butter, but unsalted butter is fine if you prefer, just add 1/4 teaspoon of salt. Just make sure its room temperature and soft. You could also use vegan butter if you want to make this recipe vegan or dairy free.
Sugars: I use a mix of organic cane sugar and organic coconut sugar. This gives this chocolate coconut biscotti even more coconut flavor!
Vanilla Extract: My favorite is Simply Organic.
Coconut Milk: I use organic coconut milk as an egg replacer, making this biscotti easy! No flax eggs here, just simple milk. The milk provides fat and moisture, which makes it a great egg replacer.
All Purpose Flour: My favorite is Cairnspring Mills.
Coconut: I'm using organic unsweetened fine shredded coconut in this recipe. This is better than wide flake coconut for biscotti because it allows for cleaner cuts when cutting it.
Baking Soda: I use baking soda in this recipe, because it's a cookie. For more info on leavening agents, read my post the Difference Between Baking Soda and Baking Powder.
Chocolate Chips: I'm using organic semi sweet chocolate chips in this recipe as they are my favorite. But dark chocolate, milk chocolate or even white chocolate chips are also fine if that's what you prefer.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Eggless Coconut Chocolate Chip Biscotti

Always weigh ingredients for the best results.
Use butter that is softened. I prefer to leave this out at room temperature to soften naturally. If you need to microwave, only do 10 seconds at a time as intervals will help soften it more gradually and not melt portions of the butter.
If you don't have coconut sugar, light brown sugar is a great substitute for a similar flavor.
I use coconut milk for flavor, but cow's milk is also fine.
You can make this vegan by using your favorite vegan butter in place of butter (I like Miyoko's for the best flavor). And just be sure your semi sweet chocolate is vegan too, I recommend Equal Exchange.
Don't be afraid to bake biscotti a little longer if needed, all ovens are a bit different.
Store biscotti in a cool, dry place so it stays crispy!
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

How to Make Eggless Coconut Chocolate Chip Biscotti

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the coconut milk, then the dry ingredients: flour, coconut, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add in the chocolate chips and mix to combine completely.

Step 3

Using your hands form a large log (or loaf) out of the cookie dough and flatten slightly on the cookie sheet so it’s about 1-inch thick, it should be about 12×3 inches.

Step 4

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Recipe FAQ’s

What replaces eggs in this biscotti recipe?

I use coconut milk to replace eggs. The milk adds fat and moisture (similar to eggs) and allows this biscotti to bake up nice and crisp with the double bake. I use coconut milk as this is a coconut chocolate chip recipe, so this also adds extra flavor. But, cow's milk or even almond or oat milk also work too.

Can I use another kind of milk?

Yes, feel free to use cow’s milk, almond milk, or oat milk. I just like using coconut milk here as it gives it more coconut flavor!

Does eggless biscotti get as crunchy as traditional biscotti?

Yes! This biscotti is super crunchy, thanks to the twice baked method.

What chocolate chips work best for biscotti?

I use organic semi sweet chocolate chips as I think these pair best with the coconut. But, dark chocolate, milk chocolate or even white chocolate will work if it's your preference.

Can I use another kind of chocolate?

Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate if you prefer!

Can I make this biscotti dairy free or vegan too?

Yes, just use vegan butter in place of the regular butter. And, ensure your chocolate is vegan/dairy free. I use Equal Exchange Organic Semi Sweet Chocolate Chips which are naturally vegan, but not all semi sweet chocolate is vegan, so just be sure to read the label.

Can I use sweetened coconut instead of unsweetened coconut?

You can, but I don't recommend this as I haven't tested this and it may be too sweet. The unsweetened coconut is just perfect with the amount of sugar in this recipe, so I would proceed with caution here, because you don't want to remove sugar as the ratio of ingredients would be off.

Why did my biscotti crumble when slicing?

If your biscotti is crumbling when slicing, it's too warm to slice still or it wasn't baked long enough. The first bake is meant to be partially cook the biscotti enough so you can slice it so each piece can get crispy. All ovens are a bit different and your oven temperature can vary. Use an oven thermometer to ensure your oven is correct. And, you can always bake the first bake a few extra minutes if the biscotti doesn't look dry and set on the edges. You can also let it rest longer if needed before slicing for nice clean cuts.

Why is my biscotti soft instead of crunchy?

It either wasn't baked long enough or it wasn't stored properly. With biscotti the second bake is all about getting it crispy. And, all ovens are a bit different. So, if you need to bake for a few more minutes, don't be shy! And, be sure to store it in a cool, dry place so it stays crispy and doesn't soften.

How do I keep biscotti crispy after baking?

The trick is keeping biscotti in a cool, dry place. Storing it in an airtight container can sometimes make it softer and soggy. I like to leave it out on a plate on the counter as I live in a dry climate. If you are in a humid climate, that won't work as it will just get soft! Humid climates it's better stored in the fridge honestly!

How do you store biscotti?

Biscotti is buttery and crisp, so it needs to be stored in a cool dry place. I like to leave mine out on the counter on a plate. Or if you have a cookie jar that is not airtight, like a ceramic one with no seal, that works too.

Can I freeze homemade biscotti?

Yes! Freeze in an airtight container and then just thaw and it's ready to enjoy. You can freeze this for up to 3 months.

More Chocolate Coconut Recipes

Chocolate Coconut Water

Coconut Hot Chocolate

Coconut Chocolate Chip Banana Bread

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