When my original Secret Santa gift arrived there were two cookie recipes inside. One for Candy Cane Cookies and one for Chocolate Coconut Neapolitans. I have never made either cookie before but I have a cookie exchange to attend tomorrow night and need 3 dozen cookies for the event. Mr. Blackvelvetrav and I decided to try our luck with the Chocolate Coconut Neapolitans. I whipped up the batter earlier this morning (it needed to freeze for about 4 hours) and we just cooked them up and dipped the first couple of batches. I did double the recipe but we didn't come out with as many as we were thinking we should. I think we may have cut them too thick. My Secret Santa got the recipe from Taste of Home. I looked at one of my Cookie Books from Taste of Home and sure enough it was in there. I hope they are a hit tomorrow. My hands are still dyed red from blending in the red food coloring with my hands.
Chocolate Coconut Neapolitans
1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/2 cups 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
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.
Chocolate Coconut Neapolitans
1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/2 cups 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
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.
They look wonderful! My mom used to make candy cane cookies every year - they were so good! :o)
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