To start, add 6 tablespoons of softened, unrefined coconut oil and ¾ cup granulated sugar to your stand mixer or large bowl. Beat until combined.
Next, add 2 large eggs, 1 teaspoon coconut (optional) and ½ teaspoon Judee’s Organic Vanilla Powder + ½ teaspoon water. Beat until combined.
Slowly add in 2 cups all-purpose flour and 1 teaspoon baking powder. Once a doughy mass has formed, mix in or knead in ½ cup Judee’s Organic Toasted Coconut Chips until there’s coconut chips throughout.
Line a large baking sheet with parchment paper. Form your biscotti, divide dough in half and shape each half into 10 inch by 2 ½ inch rectangles.
Sprinkle desired amount of Judee’s Rock Sugar and Judee’s Organic Toasted Coconut Chips on top of doughy biscotti. Use your fingertips to pat evenly and get the sugar and chips stuck on top.
Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes. Slice each rectangle into 1 inch biscotti, turn on side and bake for 10 minutes. Remove and flip biscotti, bake for 10 more minutes.