Name: Chocolate Coconut Neapolitans
Prep time: 30 min
Cook time: 30 min
Yield: 5
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Coconut Neapolitans

1. 1 cup butter, softened -

2. 1-1/2 cups sugar -

3. 1 large egg, room temperature -

4. 1 teaspoon vanilla extract -

5. 2-1/2 cups all-purpose flour -

6. 1-1/2 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 1 teaspoon almond extract -

9. 4 drops red food coloring -

10. 1/2 cup sweetened shredded coconut, finely chopped -

11. 4-1/2 teaspoons chocolate syrup -

12. 1/2 cup semisweet chocolate chips -

13. 1-1/2 teaspoons shortening -

How to cook deliciously - Chocolate Coconut Neapolitans

1. Stage

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. Stage

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. Stage

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. Stage

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.