CHOCOLATE COCONUT NEAPOLITANS

 

  • Cooking Time: 15 min./batch
  • Servings: 66 servings
  • Preparation Time: 30 min. + chilling

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.

Notes

These yummy striped cookies with a chocolaty twist are easy and fun to make. You can make the dough ahead of time and bake the next day.

Categories: Christmas  Cookies 
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