Chocolate Coconut Neapolitans
Taste of Home
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."
SERVINGS: 66
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing Bake: 15 min./batch
Ingredients:
1 cup butter, 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. loaf pan with waxed paper; set aside. In a
large bowl, cream butter and sugar until light and fluffy. 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° 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
smooth. Dip one end of each cookie into chocolate; allow excess to drip
off. Place on waxed paper; let stand until set. Yield: 5-1/2 dozen.
Comments
Re: Chocolate Coconut Neapolitans
For a darker chocolate coloring, instead of using syrup, I melted
some chips instead. The flavoring is better and the color is darker
