CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
NEAPOLITAN COCONUT STRIPS
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 160 pieces
Number Of Ingredients 9
Steps:
- Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
- Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
- Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
- Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.
CHOCOLATE COCONUT NEAPOLITANS
Make and share this Chocolate Coconut Neapolitans recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 44m
Yield 5 1/2 Dozen
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 865.4, Fat 43.3, SaturatedFat 26.7, Cholesterol 127.3, Sodium 598.7, Carbohydrate 114.5, Fiber 2.9, Sugar 67.9, Protein 8.5
CHOCOLATE COCONUT NEAPOLITANS
Lena Marie Brownell, 15, of Rockland, Massachusetts writes, 'These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer.'
Provided by Allrecipes Member
Time 45m
Yield 66
Number Of Ingredients 13
Steps:
- Line a 9-in. x 5-in. x 3-in. loaf pan with waxed 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 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 degrees F 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 blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 9.6 g, Cholesterol 10.2 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.2 g, Sodium 48.8 mg, Sugar 5.7 g
NEAPOLITAN COOKIES
My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. -Jan Mallo, White Pigeon, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 11
Steps:
- Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT NEAPOLITAN COOKIES
Whip up a batch of these scrumptious Coconut Neapolitan Cookies for your upcoming holiday party. Enjoy them with a cold glass of milk or hot chocolate. These fun, colorful Coconut Neapolitan Cookies are bright, festive and totally delicious!
Provided by My Food and Family
Categories Dairy
Time 4h41m
Yield 30 serviings, 3 cookies each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition.
- Divide dough into thirds; place each in separate bowl. Add one of the following to dough in each bowl: dry drink mix, melted chocolate and coconut; mix well.
- Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-colored dough onto bottom of prepared pan. Cover with layers of coconut-flavored dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.
- Heat oven to 350°F. Use parchment handles to remove dough from pan; remove and discard parchment. Cut dough into 3 lengthwise strips, then cut each strip crosswise into 1/4-inch-thick slices. Place, 1 inch apart, on parchment-covered baking sheets.
- Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on pan 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.6322 g, Sugar 0 g, Protein 1 g
More about "chocolate coconut neapolitans recipes"
CHOCOLATE-COCONUT-PRETZEL GRANOLA RECIPE
From southernliving.com
CHOCOLATE NEAPOLITANS RECIPE | YUMMLY
From yummly.com
10 TASTY NEAPOLITAN RECIPES - TASTE OF HOME
From tasteofhome.com
CHOCOLATE COCONUT NEAPOLITANS | RECIPE - PINTEREST
From pinterest.com
NEAPOLITAN NAPOLEONS – PUFF PASTRY
From puffpastry.com
CHOCOLATE COCONUT NEAPOLITANS PHOTOS - ALLRECIPES.COM
From allrecipes.com
CHOCOLATE COCONUT NEAPOLITANS - ANTIPASTI RECIPES - FOODIEZ
From fooddiez.com
CHOCOLATE COCONUT NEAPOLITANS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CHOCOLATE COCONUT NEAPOLITANS RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
CHOCOLATE COCONUT NEAPOLITANS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BRACH'S COCONUT NEAPOLITAN CANDY RECIPES - STEVEHACKS
From stevehacks.com
CHOCOLATE COCONUT NEAPOLITANS | RECIPE | CLASSIC COOKIES RECIPES ...
From pinterest.com
CHOCOLATE COCONUT NEAPOLITANS | PUNCHFORK
From punchfork.com
THE CAKER'S DARK CHOCOLATE MINI CAKES WITH POACHED QUINCE RECIPE ...
From stuff.co.nz
23 EASY COCONUT COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love