Chocolate Dipped Neapolitan Cookies
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These chocolate-dipped Neapolitan Cookies are layered with flavor that includes coconut, cherry, and chocolate. Classic neapolitan ice cream comes to life in cookie form.
I have a fun one for you today. We’re making these chocolate-dipped neapolitan cookies. Not only are they layered in color, but each layer also has a different flavor which makes every bite a new experience.
I’ve made and shared this neapolitan cookie recipe for Christmas; however, you could make and serve these cookies any time of the year. I mean, talk about a fabulous summer cookie, right?
Why You’ll Love This Recipe
The traditional flavors of neapolitan ice cream are strawberry, vanilla, and chocolate. In these cookies, we’ve adjusted the flavor combination and have gone with:
- cherry: almond extract and maraschino cherries create this flavor
- coconut: shredded sweetened coconut creates this flavor
- chocolate: chocolate syrup and cocoa powder create this flavor
I think this combination is a little more interesting and the flavors work well together.
This is a slice-and-bake style cookie which means the dough gets formed into a log, refrigerated (or in this case frozen), and then all you have to do is slice and bake. Love that!
Oftentimes, slice-and-bake style cookies can be a little lackluster, so I always like to dress them up a bit. In this case, we are dipping them in chocolate. Talk about a fancy cookie! Yes, please!!!
When I previously made slice-and-bake cookies (my Pinwheel Christmas Cookies) I rimmed them in colored glitter before baking. You could totally do that here too if you wanted to skip the chocolate dipping process.
No matter how you slice it (pun intended), this neapolitan cookie recipe makes a delicious and unique cookie that everyone will be intrigued to try.
Ready to bake? Let’s get straight into the recipe!
How to Make:
I will explain the recipe here, but you can find a detailed ingredient list and instructions in the printable recipe card below.
- Line a 9×5-inch loaf pan with waxed paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar. Add in the egg and vanilla extract. Mix to combine.
- Gradually add the flour mixture to the wet ingredients. Mix until combined.
- Divide the dough into three batches.
- To the first batch, add the almond extract, diced cherries, and red food coloring. Mix to combine.
- Spread evenly into the prepared pan.
- To the second batch, add the coconut. Mix to combine.
- Spread evenly over the first layer.
- To the final batch, add the chocolate syrup and cocoa powder. Mix to combine.
- Spread over the second layer.
- Cover with wax paper and freeze for 4 hours or overnight.
- Preheat your oven to 350 degrees F.
- Remove the chilled dough from the pan.
- Cut in half lengthwise, then cut each portion of the dough into ¼-inch slices.
- Place two inches apart on ungreased baking sheets.
- Bake for 12-14 minutes or until the edges are slightly brown.
- Transfer to wire racks to cool.
- While the cookies cool, add the chocolate chips and vegetable shortening to a microwave-safe bowl.
- Cook at 30-second intervals, stirring in between until melted.
- Dip one end of the cookie into the chocolate. Place on waxed paper.
All that’s left to do is let the chocolate set before packing and storing in an airtight container.
Voila! Your neapolitan cookies are ready to be enjoyed! There are a few steps involved in making this cookie but it’s manageable and not overly difficult.
I hope you enjoyed these chocolate-dipped Neapolitan cookies. They are a fun and unique recipe perfect for the holiday season or any time of the year.
Happy baking!
More Cookie Recipes You May Enjoy
- White Chocolate Cherry Shortbread Cookies
- Buddies Kitchen Sink Cookies
- Black and White Pumpkin Cookies
- Shortbread Wreath Cookies
- Peanut Butter and Jelly Thumbprints
I hope you’ll try this Neapolitan cookie recipe. If you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Chocolate-Dipped Neapolitan Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- red food coloring
- 2 tablespoons finely chopped maraschino cherries dried on paper towel
- ½ cup sweetened shredded coconut finely chopped
- 4 ½ teaspoons chocolate syrup
- 2 teaspoons cocoa powder
- ½ cup semisweet chocolate chips
- 1 ½ teaspoon vegetable shortening (Crisco)
Instructions
- Line a 9×5-inch loaf pan with waxed paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl (or bowl of a stand mixer) cream together the butter and sugar. Add in the egg and vanilla extract. Mix to combine.
- Gradually add the flour mixture to the wet ingredients. Mix until combined.
- Divide the dough into three batches.
- To the first batch, add the almond extract, diced cherries, and red food coloring. Mix to combine. Spread evenly into the prepared pan.
- To the second batch, add the coconut. Mix to combine. Spread evenly over the first layer.
- To the final batch, add the chocolate syrup and cocoa powder. Mix to combine. Spread over the second layer.
- Cover with wax paper and freeze for 4 hours or overnight.
- Preheat your oven to 350 degrees F.
- Remove the chilled dough from the pan. Cut in half lengthwise. Cut each portion of the dough into ¼-inch slices. Place two inches apart on ungreased baking sheets. Bake for 12-14 minutes or until the edges are slightly brown. Transfer to wire racks to cool.
- While the cookies cool, add the chocolate chips and vegetable shortening to a microwave-safe bowl. Cook at 30-second intervals, stirring in between until melted.
- Dip one end of the cookie into the chocolate. Place on waxed paper.
- Let the chocolate set before packing and storing the cookies in an airtight container.
wow! It look fantastic.. The holiday of Thanksgiving is almost approaching. I will consider this observation moving forward.
Oh Michael, I just can’t express in my words how easy this recipe is. Thank you so much for this. I will definitely try this recipe for my dog as he loves chocolate cookies! Again, Thank You!