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Recipe Summary

Yield: Makes 160 pieces

Ingredients

Ingredient Checklist

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

Gallery

Recipe Summary

Yield: Makes 160 pieces

Recipe Summary

Yield: Makes 160 pieces

Recipe Summary

Yield: Makes 160 pieces

Yield: Makes 160 pieces

Makes 160 pieces

Ingredients

Ingredients

  • 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

Directions

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)

Add Rating & Review

42 Ratings

5 star values:

                                  6

4 star values:

                                  5

3 star values:

                                  16

2 star values:

                                  14

1 star values:

                                  1

Reviews (8)

Add Rating & Review

42 Ratings

5 star values:

                                  6

4 star values:

                                  5

3 star values:

                                  16

2 star values:

                                  14

1 star values:

                                  1

Add Rating & Review

42 Ratings

5 star values:

                                  6

4 star values:

                                  5

3 star values:

                                  16

2 star values:

                                  14

1 star values:

                                  1

42 Ratings

5 star values:

                                  6

4 star values:

                                  5

3 star values:

                                  16

2 star values:

                                  14

1 star values:

                                  1

42 Ratings

5 star values:

                                  6

4 star values:

                                  5

3 star values:

                                  16

2 star values:

                                  14

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 5
  • 3 star values:
  • 16
  • 2 star values:
  • 14
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

09/12/2016

                All that money and you can't even post a picture of the finished product !

Martha Stewart Member

Rating: Unrated

03/12/2013

                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.

Martha Stewart Member

Rating: Unrated

12/22/2010

                The end result tastes great, but they?

Martha Stewart Member

Rating: Unrated

05/22/2009

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

Martha Stewart Member

Rating: Unrated

12/22/2008

                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??

Martha Stewart Member

Rating: Unrated

12/18/2008

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

Martha Stewart Member

Rating: Unrated

12/17/2008

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

Martha Stewart Member

Rating: Unrated

12/12/2008

                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!

Martha Stewart Member

Rating: Unrated

09/12/2016

                All that money and you can't even post a picture of the finished product !

Rating: Unrated

Rating: Unrated

03/12/2013

                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.

Rating: Unrated

12/22/2010

                The end result tastes great, but they?

Rating: Unrated

05/22/2009

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

Rating: Unrated

12/22/2008

                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??

Rating: Unrated

12/18/2008

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

Rating: Unrated

12/17/2008

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

Rating: Unrated

12/12/2008

                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!

All Reviews for Neapolitan Coconut Strips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Neapolitan Coconut Strips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest