It’s been a while since I posted anything not related to Down syndrome, but Gigi and I have been doing a lot of baking during our social distancing. We both love our sweets, in fact, if you ask Gigi what her favorite food is she’ll usually say “cake!” She’s helped me bake everything from scones and muffins to chocolate dipped cookies to Disney’s churro bites.
One of my favorite things to bake is Italian treats. I had been craving coconut and something yummy to go with a cup of tea, which is the extent of my excitement these days, so I took a recipe for almond biscotti given to me a long time ago by my Aunt Jeannie and made some changes to include coconut, almond and chocolate. Throughout our baking these past weeks I’ve been taking some poor-quality pictures with my phone to share what we’ve baked with family and friends. A few people asked me specifically for this recipe, and having been inspired by my friend’s new food blog, Redgate Kitchen, I’ve decide to post this one so here it is.
- 2/3 cup vegetable oil
- 2/3 cup sugar
- 2 eggs
- 1 tbsp baking powder
- 2 tsp coconut extract
- 1/4 cup slivered almonds
- 1/4 cup sweetened coconut
- 2 cups flour
- Chocolate for melting
Preheat over to 375. Mix the oil, sugar, eggs, baking powder, and extract. Add in the almonds and coconut. Slowly add in the flour, one cup at a time. Form into 2 rolls and bake on a cookie sheet (I used a silicone mat) for 20-25 minutes, until it starts to turn brown.
Remove from oven. Let it sit for 3-5 minutes then cut the rolls into slices.
Place the slices on their sides and put back into the oven for about 7-10 minutes until you get desired color.
Melt chocolate and drizzle over cookies. This recipe made about 16 cookies.