Chocolate Coconut Neopolitans

These cookies are so festive for the season, and are a little different than what you traditionally see on a cookie tray. They're easier to make than they look (tricks people into thinking you fussed!), and they have a delightful buttery crumb and a trio of flavors.

Of course, REAL butter is the not-so-secret ingredient that makes these cookies (and most others!) great. Start by creaming together the butter and sugar.



Beat in the egg and vanilla, then combine the flour, baking powder and salt, and add that gradually to the creamed mixture, beating until all the ingredients are combined.

Now divide the dough into three portions.



To the first portion, add the almond extract and the red food coloring.



Stir it up really well so that all the mixture turns red (or pink...) Pat this mixture into a 9x5 loaf pan that is lined with wax paper.



Add the coconut to the second portion.



Stir it up to incorporate all the coconut, then spread it evenly over the red layer.



Add the chocolate syrup to the remaining dough,



then spread it over the coconut layer.



Cover the pan with foil, and freeze for at least 4 hours, or overnight.

Remove from the pan and peel off the wax paper.



Cut the loaf in half lengthwise,



then cut each half widthwise into 1/4 inch slices.



Place slices on a greased cookie sheet



and bake for about 12 minutes or until the edges start to lightly brown. Remove the cookies to a wire rack to cool.

Place the chocolate chips and shortening in a small bowl



and melt in the microwave. (I used half power and it took about 2 minutes, I stirred every 30 seconds.) Stir it up well to ensure that it is smooth.

Dip the ends of each cookie in the chocolate



and return to the wire racks to dry.



If you like, you can put the cookies on baking sheets and put in the refrigerator or freezer to help set the chocolate faster.

Get more great cookie recipes at the Krazy Kitchen.

Find more recipe inspiration at Food on Fridays, Friday Feasts, Foodie Friday, and Stop and Smell the Chocolate.

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.