Best Chocolate Coconut Neapolitans Recipes
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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 : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT NEAPOLITANS RECIPE
How to make Chocolate Coconut Neapolitans Recipe
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. 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 smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 5-1/2 dozen.
CHOCOLATE COCONUT NEAPOLITANS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 13
Steps:
- Line a 9x5 inch loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. 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-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 12-14 minutes or until edges are lightly browned. Remove the cookies to wire racks to cool.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
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