Coconut Biscotti

1 1/2 c. flour
34 t. baking powder
1/4 t. salt
1/4 t. baking soda
1/8 t. nutmeg
3/4 c. sugar
1 t. vanilla
2 eggs
1 c. flaked sweetened coconut

Preheat oven to 300º. Lightly spoon flour into dry measuring cups and do not put in mixer, but in some other bowl. Add the next four ingredients (through nutmeg) to the flour and whisk together. Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed two minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper (or greased cookie sheet), and pat to 1-inch thickness. Bake for 40 minutes or until roll is golden brown. Cool 5 minutes on a wire rack.

Cut roll diagonally into 20 slices; stand slices upright on baking sheet. Bake 20 more minutes; cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire rack.

I love eating these plain while C loves dipping them in milk.