Chocolate Coconut Neapolitans |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 66 |
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These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
1 egg |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached 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 flaked coconut, finely chopped |
4-1/2 teaspoons chocolate syrup |
1/2 cup semisweet chocolate chips |
1-1/2 teaspoons shortening |
Directions:
1. 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.
2. 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.
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° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. 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.
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