CHOCOLATE COCONUT NEAPOLITANS

Chocolate Coconut Neapolitans image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 13

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1 cup(s) butter, softened
1 1/2 cup(s) sugar
1 - egg
1 teaspoon(s) vanilla
2 1/2 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) almond extract
4 - drops red food coloring
1/2 cup(s) flaked coconut, finely chopped
4 1/2 teaspoon(s) chocolate syrup
1/2 cup(s) semisweet chocolate chips
1 1/2 teaspoon(s) shortening

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.