No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Neapolitan Coconut Strips

Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.

  • yield: Makes 160 pieces




  • 12 ounces white chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, split and scraped, pod reserved for another use
  • 4 ounces finely shredded unsweetened coconut (1 1/4 cup)
  • 4 ounces finely shredded sweetened coconut (1 1/3 cup)
  • 1 ounce milk chocolate, melted
  • 1 drop red gel-paste food coloring


  1. Step 1

    Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.

  2. Step 2

    Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.

  3. Step 3

    Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.

  4. Step 4

    Unmold coconut square using plastic overhang, and discard plastic. Trim about inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

Martha Stewart Living, December 2008



Reviews (7)

  • 12 Mar, 2013

    Need to make this childhood favorite this weekend. They are getting harder and harder to find. I have done a cookie version, but ended up using a basic refrigerator cookie instead of a shortbread. I also tried a basic sugar cookie recipe. I found the fridge cookie held together best and the flavors weren't overwhelming. The richness of the shortbread I found didn't work as well with the coconut and chocolate, they fought for attention, unlike the basic fridge recipe.

  • 22 Dec, 2010

    The end result tastes great, but they?

  • 22 May, 2009

    I'm actually going to use this idea with a shortbread cookie recipe. I think the kids would love it.

  • 22 Dec, 2008

    This recipe sounded great, but it didn't turn out for me. After 2 hours of chilling and then a night in the freezer it still wasn't hard enough to cut into bars. I couldn't find unsweetened coconut and grated a fresh one instead. It didn't seem to moist, but maybe it was??

  • 18 Dec, 2008

    Thank you so much.....and it wasn't too late :)

  • 17 Dec, 2008

    One teaspoon of extract will substitute one vanilla bean. Hope this helps and hope I'm not too late!

  • 12 Dec, 2008

    I'd like to use vanilla extract instead of the vanilla bean. Does anyone know how much extract will equal the one vanilla bean? Thanks!