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Gluten-Free Double Baked Coconut Biscotti

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I have a Gluten-Free Double-Baked Coconut Biscotti recipe to share with you today! It’s crispy, it’s crunchy, it’s coconutty and perfect for dipping into a cup of hot tea or coffee.

Gluten-Free Double-Baked Coconut Biscotti

Gluten-Free Double Baked Delicious Coconut Biscotti

an image of a white mug with coffee and slices of Gluten-Free Double-Baked Coconut Biscotti

I have a delicious Gluten-Free Double-Baked Delicious Coconut Biscotti recipe to share with you today! It’s crispy, it’s crunchy, it’s coconutty and perfect for dipping into a cup of hot tea or coffee.

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Drying Time: 90 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 30 slices depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Cuisine: South African
  • Diet: Gluten Free


Units Scale
  • 12 Tbsp. softened unsalted butter (170g)
  • 1 1/2 cups Berry sugar** (granulated will also work).
  • 4 X-large eggs
  • 4 cups Bob Redmill 1 to 1 Gluten-free flour
  • 2 1/2 tsp baking powder (12.5 ml)
  • 1 1/4 cup unsweetened no additive and sulfite-free shredded coconut (I very seldom use sweetened coconut in baking)
  • 2 1/2 tsp pure Madagascar Vanilla extract (12.5 ml)


  1. Preheat oven to 350F / 180C
  2. In a large mixing bowl, beat butter and sugar. ** I prefer Berry sugar as it is super fine and effortless to work with) with a handheld electric mixer until creamy, white, and fluffy.
  3. Add eggs (2 at a time), beating until well combined and frothy.
  4. Use a plastic spatula and lightly fold in the flour and baking powder.
  5. Add coconut and extract and fold/mix through.
  6. Line a large baking sheet with parchment paper.
  7. The dough is rather soft, so cover your hands with flour and shape the dough in a rectangle, ±2½-inch thick.
  8. Do not overwork the dough, but gently flatten it with your floured hands.
  9. Sprinkle with additional coconut and lightly press it into the dough.
  10. Bake @ 350F / 180C for 30-35 minutes, or until lightly brown at the top and a tester comes out clean.
  11. Remove from oven and let it sit and cool for at least 20-30 minutes (more if you can wait that long) before attempting to slice into biscotti fingers.
  12. Turn the oven temperature down to 170F / ± 77C
  13. Place the biscotti fingers on their side on a cooling rack which you placed in the baking tray and return to the oven.
  14. Dry the biscotti for a minimum of 1-1½ hours.   I prefer to do it this way in order for it to be dry throughout. This is the South African way of drying biscotti.
  15. Remember to place a spoon in the door of the oven, to keep it ajar, or you may end up with burnt offerings.
  16. Once completely dry, remove it from the oven and leave it on the wire tray until COLD.
  17. You can store the COLD and dry biscotti in an airtight container or in a Ziploc bag for up to two weeks.
  18. I must admit it will not last that long in my household, as I usually bake another batch within 2 weeks.

Recipe credit: shugarysweets

  • I used the original recipe but doubled Aimee’s recipe and adapted it to Gluten-Free Double Baked Delicious Coconut Biscotti.
  • I also changed the quantities of the ingredients, due to going GF, and used unsweetened coconut as well as vanilla extract instead of coconut flavoring.
  • I hope you will enjoy this as much as I do with a wonderful steaming cuppa coffee to dunk your biscotti.


  • Serving Size: 2 slices
  • Calories: 359
  • Sugar: 23.5 g
  • Sodium: 42.3 mg
  • Fat: 13.2 g
  • Carbohydrates: 56.7 g
  • Fiber: 1.5 g
  • Protein: 4.1 g
  • Cholesterol: 74 mg

Keywords: Gluten-Free,Coconut, Biscotti

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an image of a white mug with coffee and slices of Gluten-Free Double-Baked Coconut Biscotti
Gluten-Free Double-Baked Coconut Biscotti
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