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.
Line a 9x5-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.