Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

I think these cookies are the perfect addition to a holiday cookie tray! They’re unique, delicious and I love the nostalgic flair!

The signature of these Neapolitan cookies lies in the distinct layers. We add strawberry flavor and red food coloring for a vibrant berry note, coconut extract and flaked coconut for texture and tropical flavor, and chocolate fudge to create a deep, rich layer. Dipping the cookies in melted semi sweet chocolate gives them a polished, decadent coating that complements all three flavors beautifully!

Highlights of Chocolate Neapolitan Cookies

• The dough uses common baking staples like butter, sugar, and eggs.
• This recipe stands out for layering three flavors in one cookie, enhanced by natural extracts and emulsions. The coconut, strawberry, and chocolate layers each bring a distinct taste while blending seamlessly into a nostalgic treat.
• The final touch is dipping a corner in chocolate! Don’t skip it; it adds the perfect touch!

Neapolitan Chocolate Dipped Cookie Ingredients

Butter: For a rich tasting cookie, use 1 cup of butter in the dough.

Sugar: Adding 1 ½ cups of sugar creates a sweet, chewy treat.

Egg: Mix in one egg to help bind the ingredients together well.

Extract: Enhance the cookie dough by adding in vanilla extract.

Flour: The structure of this dough is 2 ½ cups of flour.

Baking powder: Help the cookies rise as they bake with 1 ½ tsp of baking powder.

Salt: Balance the flavors by using salt in the dough mixture.

Strawberry layer: You need 1 tsp of strawberry emulsion (or extract) and 4 drops red food coloring for this cookie layer.

Coconut layer: Add ½ cup of flaked coconut, blended, and ½ tsp of coconut extract for amazing flavor.

Chocolate layer: 4 tsp of chocolate fudge (or chocolate syrup) gives this layer a decadent taste that pairs perfectly with the other two layers.

Chocolate coating: Dip the cookies in a mixture of ½ cup of semisweet chocolate chips and 1 tsp of shortening.

Tips for making Neapolitan Cookies

Full instructions are below, but here are a few tips for making these layered cookies:

1. Line the loaf pan with parchment so the block comes out easily after chilling. If you don’t have parchment or wax paper, you can use foil sprayed with non-stick spray.
2. Don’t skimp on the chiling! You can freeze the cookie bar for 4 hours, or refrigerate overnight. If you take the cookie bar out and it’s too solid it’s hard to cut, let it sit out for 10-15 minutes, then slice.
3. Don’t worry about shaping, as the cookies bake they’ll even out!
4. Be sure to dip the corners in melted chocolate. It adds a special something!

How long are these cookies good for and how do you store them?

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed bag for up to 3 months.

Print

Chocolate Dipped Neapolitan Cookies

Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Chocolate Neapolitan Cookies

Prep Time 30 minutes minutes

Cook Time 14 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 44 minutes minutes

Servings 60 cookies

Calories 82kcal

Author Jessica & Nellie

Ingredients

Base Dough

• 1 cup butter
• 1 ½ cups sugar
• 1 egg
• 1 tsp vanilla extract
• 2 ½ cup flour
• 1 ½ tsp baking powder
• ½ tsp salt

Additions – 3 separate bowls

• 1 tsp strawberry emulsion or extract
• 4 drops red food coloring optional
• ½ cup flaked coconut blended
• ½ tsp coconut extract
• 4 tsp chocolate fudge or chocolate syrup

Dipping Chocolate

• ½ cup semisweet chocolate chips
• 1 tsp shortening

Instructions

• Line a 9×5 loaf pan with wax or parchment paper; set aside.
• In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla extract. In a separate bowl combine the flour, baking powder, and salt; gradually add the dry ingredients to the creamed mixture and stir well.
• Divide dough into thirds, place each portion in a smaller mixing bowl. Add strawberry emulsion extract and red food coloring to one portion and mix it until uniform; spread it evenly into the bottom of the prepared pan.
• Add blended coconut and coconut extract to second portion; mix & spread evenly over the strawberry layer.
• Add hot fudge to third portion and mix to incorporate. Spread this over the coconut layer. Cover the pan and freeze for 4 hours, or refrigerate overnight.
• Unwrap loaf, remove it from the pan, and cut in half lengthwise. Cut each portion into ¼-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350°F for 12-14 minutes or until edges are lightly browned. Transfer to wire racks to cool.
• In a microwave or saucepan, melt the chocolate chips and shortening, stirring until smooth. Dip each cookie diagonally into chocolate. Place on wire racks until set. Serve & enjoy!

Notes

Store these chocolate dipped cookies in an airtight container at room temperature for up to 1 week. Or in the refrigerator to extend shelf life up to 10 days. 

For longer storage, you can freeze these cookies in a sealed bag or airtight container, for up to 3 months. Add the chocolate coating AFTER they are defrosted, for best results. 

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 99IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg

How long should I freeze this cookie dough?Do I have to wait overnight for best results?

Freeze the dough for at least 4 hours before baking to help it firm up. While overnight freezing improves flavor and texture, it’s not mandatory.

Best way to melt chocolate chips for dipping?

Melt chocolate chips with shortening in a microwave-safe bowl in 20-30 second intervals. Stir between intervals until smooth to avoid burning.

What alternate ingredients can I use for the layers in this recipe?

You can substitute strawberry with raspberry or cherry extract. For coconut, try almond or vanilla extract. Replace chocolate fudge with cocoa powder mixed into the dough for that layer.

Can Neapolitan Cookies be modified for vegan dietary preferences?

Yes, substitute butter with plant-based margarine or coconut oil. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg. Choose dairy-free chocolate chips for dipping.

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Chocolate Dipped Neapolitan Cookies are three layers of delicious buttery cookies dipped in chocolate for a decadent finish!

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