Type what you have

Ingredients

• ✓ coconut
• date
• peanut butter
• cocoa powder
• salt

Instructions

1. 1 Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
2. 2 Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

By WickedCreations

Ingredients

• ✓ coconut
• neufchatel cheese
• pineapple
• banana
• whole-grain bread

Instructions

1. 1 In a small bowl, mix together softened Neufchatel cheese and pineapple.
2. 2 Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

By Maude

Ingredients

• ✓ coconut
• raisin
• carrot
• pineapple
• salt
• pina colada yogurt
• mayonnaise

Instructions

1. 1 Soak raisins in a bowl of water until softened, about 20 minutes. Drain.
2. 2 Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.

By Betsy Pearce Hochstein

Ingredients

• ✓ coconut
• white sugar
• cocoa powder
• butter
• milk
• oatmeal
• vanilla extract

Instructions

1. 1 Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract.
2. 2 Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

By mandy

Ingredients

• ✓ coconut
• cream cheese
• sour cream
• white sugar
• vanilla extract
• red grape
• pecan

Instructions

1. 1 Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl; fold in grapes, coconut, and pecans. Refrigerate for flavors to blend, at least 30 minutes.

By misty

Ingredients

• ✓ coconut
• almond
• walnut
• date
• cranberry
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Ingredients

• ✓ coconut
• almond
• sunflower seed
• apricot
• coconut oil
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Ingredients

• ✓ coconut
• chicken
• celery
• mayonnaise
• curry powder
• pineapple chunk
• mandarin orange
• banana
• peanut

Instructions

1. 1 Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
2. 2 Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

By caitiebmore

Ingredients

• ✓ coconut
• cooking spray
• rolled oat
• honey
• peanut butter
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
3. 3 Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.
4. 4 Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.
5. 5 Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.
6. 6 Cool completely before cutting.

By Naomi Ansano

Ingredients

• ✓ coconut
• granola
• all-purpose flour
• baking soda
• salt
• banana chip
• macadamia nut
• pineapple
• mango
• butter
• brown sugar
• white sugar
• egg
• coconut extract
• banana extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
2. 2 Blend granola in a food processor until finely ground. Set aside in a bowl.
3. 3 Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
4. 4 Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
5. 5 Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
6. 6 Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
7. 7 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

By Miss Green

Ingredients

• ✓ coconut
• ruby red grapefruit
• navel orange
• granny smith apple
• pineapple chunk
• maraschino cherry
• grape
• banana
• walnut
• white sugar

Instructions

1. 1 Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

By witchywoman

Ingredients

• ✓ coconut
• lime juice
• honey
• poppy seed
• dijon mustard
• vegetable oil
• almond
• salt
• white sugar
• baby spinach
• strawberry
• red onion

Instructions

1. 1 Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
2. 2 Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
3. 3 Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

By HEIDIFIL

Ingredients

• ✓ coconut
• chicken breast
• coconut milk
• long grain white rice
• water
• all-purpose flour
• curry powder
• garlic salt
• vegetable oil
• lime
• flour tortilla
• green onion

Instructions

1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Ingredients

• ✓ coconut
• rolled oat
• vegan dark chocolate chip
• all-purpose flour
• agave nectar
• cherry
• applesauce
• almond
• sunflower seed
• brown sugar
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan.
2. 2 Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.

By AliLigs

Ingredients

• ✓ coconut
• oat
• all-purpose flour
• brown sugar
• ginger
• baking soda
• water
• butter
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal

Ingredients

• ✓ coconut
• coconut oil
• yellow onion
• garlic
• swiss chard
• vegetable stock
• coconut milk
• parmesan cheese
• sea salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ coconut
• water
• flax seed
• cane sugar
• coconut oil
• almond milk
• almond butter
• vanilla extract
• whole wheat flour
• oat
• cocoa powder
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ coconut
• all-purpose flour
• baking powder
• baking soda
• chocolate chip
• oat
• sunflower seed
• sugar
• butter
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ coconut
• flax seed
• sesame seed
• pumpkin seed
• sunflower seed
• raisin
• baking soda
• cinnamon
• salt
• baking powder
• whole wheat flour
• oat flake
• vanilla extract
• applesauce
• egg
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
2. 2 Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
3. 3 Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
4. 4 Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
5. 5 Bake in the preheated oven until golden and set, 11 to 13 minutes.

By KeepinItReal

Ingredients

• ✓ coconut
• carrot
• raisin
• walnut
• celery
• mayonnaise
• sour cream
• cider vinegar
• white sugar
• salt

Instructions

1. 1 Combine carrots, raisins, walnuts, celery, and coconut in a large bowl.
2. 2 Whisk together mayonnaise, sour cream, vinegar, sugar, and salt in a medium bowl until well combined; stir into carrot mixture until evenly coated. Chill in the refrigerator before serving, 2 to 3 hours.

By Karena

Ingredients

• ✓ coconut
• all-purpose flour
• baking powder
• baking soda
• butter
• peanut butter
• brown sugar
• white sugar
• egg
• oat
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
4. 4 Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
5. 5 Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
6. 6 Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ coconut
• olive oil
• balsamic vinegar
• garlic powder
• salt
• black pepper
• carrot
• daikon radish
• almond
• chive

Instructions

1. 1 Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
2. 2 Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
3. 3 Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

By Arizona Desert Flower

Ingredients

• ✓ coconut
• water
• quinoa
• salt
• jicama
• pineapple
• raisin
• sweet onion
• lime
• cilantro
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

Ingredients

• ✓ coconut
• cooking spray
• all-purpose flour
• brown rice flour
• baking powder
• baking soda
• salt
• sugar
• butter
• egg
• banana
• sour cream
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
2. 2 Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
3. 3 Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

By VRCOOK

Ingredients

• ✓ coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• lemon
• coriander
• cumin
• cayenne pepper
• mint
• white sugar
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ coconut
• avocado
• salt
• lime juice
• cilantro
• red onion
• red bell pepper
• corn
• black bean
• chicken breast
• salt
• garlic
• sriracha sauce
• honey
• lime juice
• olive oil
• mango
• water
• basmati rice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
4. 4 Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
5. 5 Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. 6 Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

By middle_angel21

Ingredients

• ✓ coconut
• sweetened condensed milk
• almond extract
• vanilla extract
• salt
• egg white
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
5. 5 Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
6. 6 Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

By John Mitzewich

Ingredients

• ✓ coconut
• coconut milk
• gelatin
• heavy cream
• white sugar
• vanilla extract
• coconut flour

Instructions

1. 1 Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
2. 2 Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
3. 3 Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
4. 4 Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
5. 5 Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

By ItalianaVera

Ingredients

• ✓ coconut
• white sugar
• butter
• egg yolk
• baking soda
• all-purpose flour
• buttermilk
• walnut
• confectioners sugar
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Ingredients

• ✓ coconut
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• rum
• pineapple juice
• coconut extract
• pistachio nut
• pineapple

Instructions

1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

By Mc Coy