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Chocolate Coconut Neapolitans

 Chocolate Coconut Neapolitans
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
66 ServingsPrep: 30 min. + freezing Bake: 15 min./batch


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon McCormick® Pure 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


  • 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.

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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.
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.