[X]

Home > Recipes > Chocolate Coconut Neapolitans

Chocolate Coconut Neapolitans Recipe

Chocolate Coconut Neapolitans Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

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."

[X]

Rate Chocolate Coconut Neapolitans Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Coconut Neapolitans Recipe

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

Yield: 66 Servings

30 15 45

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.

Nutritional Facts 1 serving (1 each) equals 72 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 58 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate Coconut Neapolitans in Taste of Home December/January 2003, p9

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chocolate Coconut Neapolitans

Chocolate Coconut Neapolitans

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 22, 2012 by whispurr

Overall this is my favorite of all the cookies I made this season. I put raspberry extract in the pink ribbon and it is amazing. I wish I hadn't dipped them in chocolate though as it made them too sweet and it overpowers the other flavors. I also found I had to double the quantity for chocolate chips and shortening to get all the cookies dipped like in the picture.

Reviewed on Dec. 16, 2012 by lawitude

Yummy cookies. I made one change though. I used bakers chocolate instead of chips as you do not need to add shortening to melt.

Reviewed on Dec. 16, 2012 by lawitude

Yummy cookies. I made one change though. I used bakers chocolate instead of chips as you do not need to add shortening to melt.

Reviewed on Dec. 17, 2011 by MRPinter

My family really likes these cookies for Christmas. I used green food coloring to color the coconut and let it dry for a bit before mixing it in with the plain dough to make the cookie even more "Christmas-y".