Chocolate Coconut NeapolitansThese yummy striped cookies with a chocolaty twist are easy and fun to make, but…
Chocolate Coconut Neapolitans
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
Line a 9×5-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.
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.