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
Chocolate Coconut Neapolitans
Chocolate Coconut Neapolitans
Prep Time
30 min
Cook Time
15 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
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
1 cookie: 72 calories, 4g fat (2g saturated fat), 11mg cholesterol, 58mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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