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Chocolate Coconut Neapolitans

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."

66 ServingsPrep: 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.

2 of 2

Chocolate Coconut Neapolitans (continued)

Directions (continued)

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.

Nutrition 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.