Ingredients
1 cup butter, softened1-1/2 cups sugar1 large egg, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 teaspoon almond extract4 drops red food coloring1/2 cup sweetened shredded coconut, finely chopped4-1/2 teaspoons chocolate syrup1/2 cup semisweet chocolate chips1-1/2 teaspoons shortening
Preparation
Line a 9x5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add almond extract and red food coloring to 1 portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight.
Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
