Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 ½ cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt and Bigelow chai tea in medium bowl; whisk to blend.

Using electric mixer, beat sugar, butter, 2 eggs, vanilla extract and coconut extract in large bowl until well blended.

Add coconut and fold in.

Mix in flour mixture.

Divide dough in half. Using floured hands, shape each piece into shape into 2 9 x 2-inch logs. Transfer both logs to prepared baking sheet, placing them logs 4 inches apart on baking sheet .

Whisk egg white in small bowl until foamy; brush egg white on top and sides of each log.

Bake logs 30 minutes or until golden brown.

Cool completely, wait for about 15 minutes. Leave oven on at 350°F.

Transfer logs to cutting board and using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.

Arrange slices, cut side down, on same sheet.

Bake 8 minutes; turn biscotti over. Bake until just beginning to turn golden, about 5 minutes.

Transfer biscotti to cooling rack.

Place chocolate in microwave safe bowl. Heat for 90 seconds.

Stir and put melted chocolate in plastic bag, cut off a small corner and drizzle melted chocolate over biscotti.

Let stand until chocolate sets, about 30 minutes.