Chocolate Coconut Neapolitans

• 1 cup butter, softened
• 1-1/2 cups sugar
• 1 large egg, room temperature
• 1 teaspoon 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 sweetened shredded coconut, finely chopped
• 4-1/2 teaspoons chocolate syrup
• 1/2 cup semisweet chocolate chips
• 1-1/2 teaspoons shortening

1. Line a 9x5-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.
2. Divide dough into thirds. Add almond extract and red food coloring to 1 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.
3. Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased
4. . Bake at 350u0b0 until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool.
5. 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.

butter, sugar, egg, vanilla, flour, baking powder, salt, almond, drops red food coloring, coconut, chocolate syrup, chocolate chips, shortening

Taken from www.tasteofhome.com/recipes/chocolate-coconut-neapolitans/ (may not work)