• Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter until smooth. Add brown sugar, baking powder, ground cinnamon, and salt. Mix until combined.
• Add in eggs, banana, and vanilla. Mix until well incorporated. Scrape down sides of bowl as needed.
• Fold in flour, macadamia nuts, and shredded coconut until there are no longer any dry streaks of flour.
• Transfer dough to a lightly floured work surface. Divide dough into two equal portions. Shape each portion into 10-inch long mounds. Place the two logs on prepared baking sheet, spacing them about 2-inches apart.
• Bake for 30-35 minutes, until toothpick inserted in center of log comes out clean. Allow to cool in pan for 15 minutes. Reduce oven temperature to 325°F.
• Transfer dough to cutting board. Use a serrated knife to slice 1/2-inch thick pieces. Place cut slices bake on baking sheet. Space slices 1-inch apart. Bake for 10-12 minutes. Turn slices over and bake for another 10 minutes until biscotti are crisp. Remove from oven and transfer biscotti to wire rack to cool to room temperature.

Dipping Chocolate:

• Combine chocolate and shortening in a large bowl. Place bowl over a pot of simmering water. Make sure bowl does not touch water. Gently melt mixture and stir often to ensure even melting.

  *Alternatively, gently melt chocolate and shortening in the microwave at half power for 30 second intervals until mixture is smooth. Stir mixture after every interval to ensure even melting.
• Dip room temperature biscotti into melted chocolate. Or, drizzle chocolate over biscotti. Allow chocolate to set, or enjoy immediately.