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Chocolate Coconut Neapolitans

By: Lena Marie Brownell

"Lena Marie Brownell, 15, of Rockland, Massachusetts writes, 'These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer.'"

Rate/Review | Read Reviews (5)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 66 servings

Ingredients

1 cup butter (no substitutes), softened
1 1/2 cups sugar
1 egg
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 flaked coconut, finely chopped
4 1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening

Directions

Line a 9-in. x 5-in. x 3-in. loaf pan with waxed paper; set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add almond extract and red food coloring to one 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.
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 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.