Total Time
44mins
Prep 30 mins
Cook 14 mins

Ingredients Nutrition

Directions

  1. Line a 9x5x3 inch loaf pan with wax paper,set aside.
  2. In a mixing bowl cream butter and sugar.
  3. Beat in egg and vanilla.
  4. Combine the flour,baking powder and salt,gradually add to creamed mixture and mix well.
  5. Divide dough into thirds.
  6. Add almond extract and red food coloring to one portion,spread evenly into prepared pan.
  7. Add coconut to second portion,spread evenly over first layer.
  8. Add chocolate syrup to third portion,spread evenly over second layer.
  9. Cover with foil,freeze for 4 hours or overnight.
  10. Unwrap loaf and cut in half lengthwise into 1/4 inch slices.
  11. Place 2 inches apart onto ungreased baking sheet.
  12. Bake at 350 for 12-14 minutes.
  13. Remove to wire racks to cool.
  14. In microwave melt chocolate chios and shortening,stir until blended and smooth.
  15. Dip one end of each cookie into chocolate.
  16. Place on wire racks until set.

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