- 1 cup butter (no substitutes), 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
- Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a mixing bowl, cream butter and sugar. 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 blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set. Yield: 5-1/2 dozen.
Reviews forChocolate Coconut Neapolitans
"These are really tasty cookies and I will make them again."
"I first found this recipe in the February 10, 2003 TOH magazine my mother gave to me. I have been making them every year, (missing only last year). These cookies are, by far, my favorite!! My son loves them best without being dipped in chocolate. I transfer the frozen prepared dough to a freezer bag and they last for several months. Delicious!"
"I've made these for three Christmases now (not all in a row, as I rotate), but each time I check back here for new reviews before baking another batch. To the person who posted that she really couldn't taste the coconut: try toasting your coconut flakes first. To the person who suggested adding raspberry extract to the red dough: I did just that this year (1/2 tsp. each of almond and raspberry extracts), and, OMG, yum! And to the person who said she had to double the dipping chocolate amounts to get enough to dip all of the cookies, yeah, me, too. However, these cookies are so attractive and so flavorful that I expect to include them in my holiday baking rotation for many years."
"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."
"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."
"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'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."