Chocolate Coconut Neapolitans

Name: Chocolate Coconut Neapolitans
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5-1/2 dozen
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon almond extract; 4 drops red food coloring; 1/2 cup sweetened shredded coconut, finely chopped; 4-1/2 teaspoons chocolate syrup; 1/2 cup semisweet chocolate chips; 1-1/2 teaspoons shortening

TEST KITCHEN APPROVED

18 Reviews

Total Time:Prep: 30 min. + freezing Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Lena Marie Brownell, Rockland, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. —Lena Marie Brownell, Rockland, Massachusetts

TEST KITCHEN APPROVED

Chocolate Coconut Neapolitans

18 Reviews Add your review

Yield:5-1/2 dozen

Prep:30 min

Cook:15 min

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Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup sweetened shredded coconut, finely chopped
4-1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening

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Directions

1
Line a 9x5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2
Divide dough into thirds. Add almond extract and red food coloring to 1 portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight.
3
Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool.
4
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.