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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
  • Total Time
    Prep: 30 min. + freezing Bake: 15 min./batch
  • Makes
    5-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg, room temperature
  • 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 sweetened shredded coconut, finely chopped
  • 4-1/2 teaspoons chocolate syrup
  • 1/2 cup semisweet chocolate chips
  • 1-1/2 teaspoons shortening

Directions

  • Line a 9x5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 1 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° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts
1 cookie: 72 calories, 4g fat (2g saturated fat), 11mg cholesterol, 58mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Kimberly
    Mar 17, 2019

    Fabulous! Due to a sensitivity to red food dye, I avoid it completely. So, for those who want to avoid the red food coloring: Try mixing a bit of mashed strawberry with a tablespoon of cooked beets. You can add a dash of strawberry extract to brighten the flavor. The color is truly vibrant and you cannot taste the beet at all.

  • _nlfPA
    Feb 14, 2017

    These are really tasty cookies and I will make them again.

  • cherylannwhite
    Dec 28, 2016

    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!

  • Aquarelle
    Dec 12, 2016

    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.

  • destine
    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.

  • whispurr
    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.

  • lawitude
    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.

  • lawitude
    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.

  • MRPinter
    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".

  • shirleyferra754
    Dec 17, 2010

    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