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.



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 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.

Reviews (8)

42 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 1
Rating: Unrated
All that money and you can't even post a picture of the finished product !
Rating: Unrated
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.
Rating: Unrated
The end result tastes great, but they?
Rating: Unrated
I'm actually going to use this idea with a shortbread cookie recipe. I think the kids would love it.
Rating: Unrated
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??
Rating: Unrated
Thank you so much.....and it wasn't too late :)
Rating: Unrated
One teaspoon of extract will substitute one vanilla bean. Hope this helps and hope I'm not too late!
Rating: Unrated
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!