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Chocolate Coconut Neapolitans Recipe
Chocolate Coconut Neapolitans Recipe photo by Taste of Home

Chocolate Coconut Neapolitans Recipe

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4.5 16
Publisher Photo
These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. —Lena Marie Brownell, Rockland, Massachusetts
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min./batch
MAKES: 66 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate Coconut Neapolitans in Taste of Home December/January 2003, p9

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.

Reviews for Chocolate Coconut Neapolitans

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2013

"I have been wanting to make these since they first appeared in TOH but I was a bit intimidated. I finally did it this weekend. I followed the recipe exactly and they are delicious. The ones in the picture look prettier than mine, but I'm fine with that because they are so delicious. I did sprinkle some jimmies on the dipped chocolate end of the cookie."

MY REVIEW
Reviewed Dec. 22, 2012

"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."

MY REVIEW
Reviewed Dec. 16, 2012

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

MY REVIEW
Reviewed Dec. 16, 2012

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

MY REVIEW
Reviewed Dec. 17, 2011

"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"."

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