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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| almond extract: 1 tsp |
| red food coloring: 4 drops |
| flaked coconut meat: 1/2 cup (finely chopped) |
| chocolate syrup: 4 1/2 tsp |
| semisweet chocolate chips (chips): 1/2 cup |
| multipurpose shortening: 1 1/2 tsp |
Chocolate Coconut Neapolitans
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
14 min -
Servings
5 serving(s)
Tags
- Line a 9x5x3 inch loaf pan with wax paper,set aside.
- In a mixing bowl cream butter and sugar.
- 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 evenly over second layer.
- Cover with foil,freeze for 4 hours or overnight.
- Unwrap loaf and cut in half lengthwise into 1/4 inch slices.
- Place 2 inches apart onto ungreased baking sheet.
- Bake at 350 for 12-14 minutes.
- Remove to wire racks to cool.
- In microwave melt chocolate chios and shortening,stir until blended and smooth.
- Dip one end of each cookie into chocolate.
- Place on wire racks until set.