Chocolate Coconut Neopolitans

These cookies are as delicious as they are beautiful. They make a great cookie for a cookie exchange because they're so fancy looking - but they're not difficult to make! Multi-colored and multi-flavored dough is layered in a loaf pan, then cut lengthwise and crosswise, baked, and dipped in chocolate - that's all it takes to make these adorable treats.

This is a recipe repeat. For full step by step instructions (helpful for this cookie!), visit the original post.

One year ago: Truffles
Two years ago: Carrot Salad

Get more inspiration at Turning the Table Thursday, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Foodie Friday, Food on Friday, Friday Food, Fusion Friday, Friday Potluck, Sweet Tooth Friday, Bake with Bizzy.

Chocolate Coconut Neopolitans

1 cup butter, softened (no substitutions)
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract
4-6 drops red food coloring
1/2 cup flaked coconut, finely chopped
1 1/2 Tbsp. chocolate syrup
1/2 cup semisweet chocolate chips
2 tsp. shortening

Line a 9x5 inch loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a small bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to first portion; spread evenly into prepared pan. Add coconut to second portion; spread carefully over the first layer. Add chocolate syrup to third portion; spread over second layer. Cover pan with foil and freeze for at least 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each half widthwise into 1/4 inch slices. Place on greased baking sheets and bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a small bowl, melt chocolate and shortening in microwave; stir until blended and smooth. Dip one end of each cookie in chocolate; return to rack to set (or place in refrigerator or freezer to set more quickly.) Makes 4 1/2 dozen.

These cookies are as delicious as they are beautiful. They make a great cookie for a cookie exchange because they're so fancy looking - but they're not difficult to make! Multi-colored and multi-flavored dough is layered in a loaf pan, then cut lengthwise and crosswise, baked, and dipped in chocolate - that's all it takes to make these adorable treats.

This is a recipe repeat. For full step by step instructions (helpful for this cookie!), visit the original post.

One year ago: Truffles
Two years ago: Carrot Salad

Get more inspiration at Turning the Table Thursday, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Foodie Friday, Food on Friday, Friday Food, Fusion Friday, Friday Potluck, Sweet Tooth Friday, Bake with Bizzy.

Chocolate Coconut Neopolitans

1 cup butter, softened (no substitutions)
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract
4-6 drops red food coloring
1/2 cup flaked coconut, finely chopped
1 1/2 Tbsp. chocolate syrup
1/2 cup semisweet chocolate chips
2 tsp. shortening

Line a 9x5 inch loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a small bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to first portion; spread evenly into prepared pan. Add coconut to second portion; spread carefully over the first layer. Add chocolate syrup to third portion; spread over second layer. Cover pan with foil and freeze for at least 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each half widthwise into 1/4 inch slices. Place on greased baking sheets and bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a small bowl, melt chocolate and shortening in microwave; stir until blended and smooth. Dip one end of each cookie in chocolate; return to rack to set (or place in refrigerator or freezer to set more quickly.) Makes 4 1/2 dozen.