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Neapolitan Cookies with Coconut

Name: Neapolitan Cookies with Coconut
Prep time: 30 min
Cook time: 4 h 11 min
Total time: 4 h 41 min
Yield: 30 servings, 3 cookies (30 g) each
Ingredients: 1 cup sweetened flaked coconut; 2-1/2 cups flour; 1 tsp. Magic Baking Powder; 1 cup butter, softened; 1-1/2 cups sugar; 1 egg; 1 tsp. vanilla; 1 squeeze Kool-Aid Cherry Liquid Drink Mix; 1 oz. Baker's Semi-Sweet Chocolate, melted

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4 Hr 41 Min

Prep : 30 Min Cook: 4 Hr 11 Min

These Neapolitan Cookies with Coconut are perfect for your Christmas cookie exchange. You can even make the cookie dough in advance to save on prep time.

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30 Servings

Original recipe yields 30 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 cup sweetened flaked coconut

2-1/2 cups flour

1 tsp. Magic Baking Powder

1 cup butter, softened

1-1/2 cups sugar

1 egg

1 tsp. vanilla

1 squeeze Kool-Aid Cherry Liquid Drink Mix

1 oz. Baker's Semi-Sweet Chocolate, melted

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How do I make it ?

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Step 1

Heat oven to 350ºF.

Step 2

Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.

Step 3

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.

Step 4

Divide dough into thirds; place each third in separate bowl. Add one of the following to dough in each bowl: drink mix, melted chocolate and coconut; mix well.

Step 5

Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-coloured dough onto bottom of prepared pan. Cover with layers of coconut-flavoured dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.

Step 6

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.

Step 7

Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Kraft Kitchen Tips!

Size Wise

Enjoy a serving of these colourful cookies on occasion.

Note

For added convenience, this cookie dough can be frozen. Refrigerate prepared dough, then remove from pan and cut into 3 strips as directed. Wrap each strip individually in foil, then freeze up to 3 months. Thaw overnight in refrigerator before slicing and baking as directed.

Nutrition

Calories

150

Calories From Fat

% Daily Value

Fat 8 g

Saturated fat 5 g

25 %

Cholesterol 20 mg

Sodium 65 mg

3 %

Carbohydrate 20 g

Fibre 1 g

Sugars 12 g

Protein 1 g

Vitamin A

6 %

Vitamin C

0 %

Calcium

2 %

Iron

4 %

Servings

30 servings, 3 cookies (30 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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