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These little Neapolitan Tea Cookies are full of flavor–strawberry, coconut, and chocolate–perfect for your next tea party!
Just looking at them reminds me of family birthday celebrations with Angel Food Cake and mounds of Neapolitan Ice-Cream.
And while they do take a bit of extra time, they are not that difficult to make. Simply divide your dough into three bowls and mix accordingly with the three flavors. Refrigerate, slice, and bake! It’s that simple. I love munching on these cookies, especially with a bit of tea. So yummy!
Ingredients for Neapolitan Tea Cookies
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather the ingredients for this recipe and set them on the counter or table so you have everything close at hand.
Prepare the Chocolate
Place semi-sweet chocolate pieces in a microwave safe bowl. Heat for 1-2 minutes, stirring every 20-30 seconds until the chocolate has just melted. If there are little pieces of chocolate, it will melt as it sits. Set aside until ready to use.
Make the Cookie Dough
In a small bowl, combine the all-purpose flour, baking powder, and salt.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Mix in the large egg and vanilla extract.
Gradually mix in the flour ingredients until it forms a nice dough.
Divide the dough into thirds and place in separate bowls.
Try to divide the dough equally. If desired, you may use a scale for this part.
For each bowl, add one of the following mixtures: coconut, strawberry drink mix, and the prepared melted chocolate. Mix each well by hand until the ingredients and colors are fully incorporated.
Form and Refrigerate the Dough
Line a 9″ x 5″ loaf pan with parchment paper, allowing the ends to extend over the sides. Press the strawberry dough onto the bottom of the pan. Cover with the coconut layer, and top with the chocolate dough. Gently press layers together to seal. You may use a small pastry roller to flatten the dough.
Cover the pan with plastic wrap and refrigerate for 3 hours until the dough is firm.
Slice and Bake the Cookies
Preheat oven to 350°F. Lift dough from pan, using the ends of the parchment. Discard the parchment. Slice the dough into 3 lengthwise strips, then cut each strip into 1/4″ slices. A sharp Santoku or Bench knife works well for this.
Place each slice 1-inch apart on baking sheets lined with parchment paper or silicone baking mats.
Dip the tops of each cookie slice in a bowl of sparkling decorating sugar, then return to the baking sheet.
Bake in preheated oven for 9-11 minutes, until cookies are firm to the touch and lightly browned along the edges and bottom. Remove from oven and allow to cool for 5 minutes. Cool on wire racks.
This recipe will make 90 small cookies. You may store cookies in a covered container for up to 7 days or freeze in freezer bags for up to 3 months. These cookies store very well.
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Neapolitan Tea Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut
- 1/2 teaspoon unsweetened strawberry drink mix (Like Kool-Aid)
- 1 oz. semi-sweet chocolate chips (melted)
- 1/2 cup sparkling decorating sugar
Instructions
- Gather the ingredients for this recipe and set them on the counter or table so you have everything close at hand.
Prepare the Chocolate
- Place semi-sweet chocolate pieces in a microwave safe bowl. Heat for 1-2 minutes, stirring every 20-30 seconds until the chocolate has just melted. If there are little pieces of chocolate, it will melt as it sits. Set aside until ready to use.
Make the Cookie Dough
- In a small bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to incorporate.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Mix in large egg and vanilla extract. Gradually add in the flour mixture, scraping the bowl and mixing until blended well.
- Divide the dough into thirds and place in separate bowls. For each bowl, add one of the following mixtures: sweetened coconut, strawberry mix, and melted chocolate. Mix each well.
Form and Refrigerate the Dough
- Line a 9"x5" loaf pan with parchment paper with ends extending over the sides. Press the strawberry dough onto the bottom of the pan. Cover with a coconut layer, and top with the chocolate dough. Gently press layers together to seal. You may use a pastry roller to help smooth the dough. Cover the pan with plastic wrap and refrigerate for 3 hours until firm.
Slice and Bake the cookies
- Preheat oven to 350℉. Lift the parchment paper to remove dough from pan, then discard parchment. Cut dough into 3 lengthwise strips, then cut each into 1/4" slices.
- Place 1-inch apart on baking sheets covered with a silicone baking mat or parchment paper.
- Dip the tops of each cookie slice in a bowl of sparkling decorating sugar, then return to the baking sheet.
- Bake in preheated oven for 9-11 minutes until cookies are firm to the touch and just lightly browned on bottom. Cool on wire racks. Makes 90 small cookies.
