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Chocolate Coconut Neapolitans

TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min./batch YIELD: 5-1/2 dozen.
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

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

  • 1. 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.
  • 2. 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.
  • 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° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool.
  • 4. 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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