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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."
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
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Reviewed on Dec. 17, 2010 by groucho_CT_
I put the dough together yesterday and baked them this morning. My DD stopped by for tea and gave them a big thumbs up.Thank you for the recipe.If I do decide to try one it would only be 2 points on my new WW program. Hope I figured it right. Shirley
I put the dough together yesterday and baked them this morning. My DD stopped by for tea and gave them a big thumbs up.
Thank you for the recipe.
If I do decide to try one it would only be 2 points on my new WW program. Hope I figured it right. Shirley
Reviewed on Dec. 06, 2010 by prues brews
I've been making these cookies for three years. Compliments on them every time. these are made a gifts that go in a goodie basket of treats. I like the fact that they hold up well. At the end of the week they are just as good as they were at the begining of the week.
Reviewed on Dec. 03, 2010 by Daisy Dew
I enjoyed making these cookies for a Cookie Exchange. They look so pretty and colorful on a plate! You can't taste much of the coconut but I'm not sure what would remedy that. I love how the shortning adds such a gloss to the chocolate! A little time consuming but very easy to accomplish!
Reviewed on Jan. 11, 2010 by Darlene1679
These cookies are delicious. Because my family does not like coconut I used pecans in the "white" portion, and maraschino cherries in the pink, also adding a couple extra drops of red food coloring. I will make these often, and especially as a part of my Christmas collection.
Reviewed on Dec. 30, 2009 by debash1
I made these for Christmas this year. However, I used milk chocolate instead of semi-sweet chocolate because many people I know like milk chocolate better. These are not difficult to make. I leave them in the freezer overnight and bake them the next day. Very good flavor and colorful!
Reviewed on Dec. 30, 2009 by jpopik
Very easy and very good cookie!
Reviewed on Nov. 25, 2009 by voyageuse
Joyriver is right - definitely cut into thirds - these cookies are huge.
Reviewed on Dec. 01, 2008 by ms11145
For a darker chocolate coloring, instead of using syrup, I melted some chips instead. The flavoring is better and the color is darker. I love this cookie!
Reviewed on Nov. 05, 2008 by tammilinnf
I made these several years ago and they're a nice addition to my cookie trays at Christmas. They're quite yummy. They are a bit of work to make but definaely worth the trouble. One thing I've found is that I slice mine a bit thicker than the recipe calls for. This keeps them from getting too crunchy. Thanks:)
Reviewed on Oct. 11, 2008 by joyriver
This is my family's absolute favorite Christmas cookie. It is first on a list of over 50 kinds we make each year. Try them - you won't be disappointed! They do bake into a very large cookie.I suggest cutting in thirds lengthwise then into slices.
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