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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.

Source: Martha Stewart Living, December 2008



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How would you rate this recipe?
  • tibbar
    12 SEP, 2016
    All that money and you can't even post a picture of the finished product !
  • Geri9254
    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.
  • lagne
    22 DEC, 2010
    The end result tastes great, but they?
  • anniequinn
    22 MAY, 2009
    I'm actually going to use this idea with a shortbread cookie recipe. I think the kids would love it.
  • JennyMarek
    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??
  • krae0057
    18 DEC, 2008
    Thank you so much.....and it wasn't too late :)
  • pinkcookie
    17 DEC, 2008
    One teaspoon of extract will substitute one vanilla bean. Hope this helps and hope I'm not too late!
  • krae0057
    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!

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