Neapolitan 7-Layer Cookies

As promised, today I’m sharing another recipe that’s perfect for Easter. Since the 7-layer cookies I made for Christmas were such a huge success, I decided that I just had to “springify” them for our Easter celebration this year. Instead of the red and green layers, I went with a neapolitan theme that’s sure to elicit many oohs and ahhs from your guests. I also used white chocolate instead of dark on the top layer, since I thought the lighter flavor and color complimented the neapolitan look perfectly. I stuck with my favorite coconut paste to make the cookies since I am allergic to peanuts/nuts, but you can always substitute almond paste directly for the coconut paste in the recipe. I hope you enjoy these cookies, and I hope you have a very happy Easter!

  • 7 ounces coconut paste (recipe below)
  • 4 eggs, separated
  • 1 cup sugar, divided
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 3-4 drops red food coloring
  • 1 tsp cocoa powder
  • 1/2 cup peach or apricot preserves (I used rum peach butter, and it was perfect!)
  • 4 ounces dark chocolate, chopped
  • 4 ounces white chocolate, chopped
  • 1-2 drops red food coloring

For the coconut paste:

  • 1 1/2 cups powdered sugar
  • 1 cup sweetened flaked coconut
  • 1 egg yolk
  • 1-2 tsp lemon juice

To make the coconut paste, whisk together the powdered sugar and coconut. Pour the mixture into a food processor, and process until smooth. Add in the egg yolk and lemon juice, and pulse just until the mixture comes together.

Preheat the oven to 350 degrees. Spray a 13×9″ baking pan lightly with cooking spray, and then line the bottom with wax paper. Leave at least an inch excess on both ends. Spray the paper lightly with cooking spray as well. In a large bowl, beat the egg whites until they hold stiff peaks. Add 1/4 cup of the sugar gradually until the whites hold stiff, glossy peaks.

In a medium mixing bowl, whisk together the flour and salt. Beat in the coconut paste and the remaining 3/4 cup sugar until well-combined. Add in the butter; beat until pale and fluffy. Beat in the yolks and extract. Reduce the speed, and gradually beat in the flour mixture.

Gently fold in the egg whites half at a time.

Divide the batter into three bowls. Stir the red food coloring into one and the cocoa powder into another, leaving the third batch uncolored.

Pour the pink batter into the prepared pan and spread evenly. Bake 8-10 minutes, just until set. Do not over-bake. Transfer to a wire rack to cool.

Prepare the pan as before, and repeat the process with the uncolored and chocolate batters. When all of the layers are cool, invert the pink layer on to a wax or parchment paper-lined baking sheet.

Spread with half of the preserves. Invert the uncolored layer on top, and spread with the remaining preserves.

Invert the chocolate layer on top of the white layer. Cover with plastic wrap and the baking pan to have some weight on them, and chill in the refrigerator at least 8 hours.

When the layers are finished chilling, bring them to room temperature. In separate bowls, melt the chocolates until smooth, and then stir 1-2 drops red food coloring into the white chocolate if desired. Quickly spread the dark chocolate on the bottom (chocolate) layer of the cookies. It doesn’t need to go right up to the edge, because you’ll be trimming the edges later.

Chill about 15 minutes or until firm, and then invert the layers and repeat with the white chocolate on the top layer. Chill in the refrigerator about 20 minutes; this will make the cutting in the next step easier.

Trim the sides to remove the rough edges. Eat the scraps for “testing purposes.”

Cut the cookies lengthwise into five strips. Cut each strip crosswise into 3/4″ wide cookies.

Makes about 5 dozen cookies.

21 Responses to “Neapolitan 7-Layer Cookies”

  1. 1 Lauren Says:
    April 5th, 2012 at 11:41 am

    Adorable idea!!

  2. 2 Jen @ My Kitchen Addiction Says:
    April 5th, 2012 at 11:49 am

    These are gorgeous, Tracy! I haven’t made any Easter treats at all this year so far, but now I’m feeling inspired. :)

  3. 3 Maria Says:
    April 5th, 2012 at 12:29 pm

    So pretty!

  4. 4 TidyMom Says:
    April 5th, 2012 at 12:32 pm

    these look DELICIOUS Tracy

  5. 5 Katrina Says:
    April 5th, 2012 at 12:55 pm

    What a cookie! These are absolutely lovely.

  6. 6 Rachel @ Baked by Rachel Says:
    April 5th, 2012 at 1:53 pm

    7 glorious layers and pretty too!

  7. 7 stephchows Says:
    April 5th, 2012 at 1:53 pm

    OMG in love!!! Love 7 layer cookies and love your spring time update of them! delicious!

  8. 8 Jamie | My Baking Addiction Says:
    April 5th, 2012 at 4:39 pm

    Adorable! When I was a kid, my dad and always picked up a bag of Brach’s Neopolitan candies from the bulk section in the grocery store. These are perfect for Easter.

  9. 9 Marisa Says:
    April 5th, 2012 at 5:20 pm

    Oh wow!! These look absolutely amazing! I would make this, but it’s just me, my husband, and 4 year old since we moved across country, and wouldn’t have anyone to share these with. I really don’t need to eat them all myself!! :)

  10. 10 Amber | Bluebonnets & Brownies Says:
    April 5th, 2012 at 9:49 pm

    These cookies look delightful, Tracy. I love the Neopolitan color scheme.

  11. 11 Tara @ Chip Chip Hooray Says:
    April 6th, 2012 at 10:12 am

    These are absolutely beautiful!! You really are a cookie artist. :)

  12. 12 Cookbook Queen Says:
    April 6th, 2012 at 10:57 am

    These are absolutely stinkin’ gorgeous!! I am so in love with this idea!! I’ll take 3 dozen, please :)

  13. 13 Mireia Says:
    April 6th, 2012 at 4:00 pm

    Looks REALLY yummy!!!! Thanks for sharing :)

  14. 14 Liz (Little Bitty Bakes) Says:
    April 7th, 2012 at 12:30 pm

    These look so good, it’d be fun to change up the flavors, too!

  15. 15 Yvonne SLIWINSKI Says:
    April 8th, 2012 at 4:24 pm

    A 7 LAYERED COOKIE LOOKS REALLY GOOD TO ME, MY KIND OF COOKIE

  16. 16 shelly (cookies and cups) Says:
    April 9th, 2012 at 11:09 am

    Gorgeous!

  17. 17 Lemon Says:
    April 9th, 2012 at 4:50 pm

    These cakes look so beautiful. I’m sure everybody must have loved them.

  18. 18 Tracy @ Pale Yellow Says:
    April 9th, 2012 at 8:15 pm

    These cookies are beautiful! I always think of rainbow cookies as a Christmas cookie, but this is a great way to make them new and interesting for spring. I can’t wait to try!

  19. 19 bridget {bake at 350} Says:
    April 11th, 2012 at 11:59 am

    These are SO sweet, Tracy….I just love the pretty layers! Adorable!

  20. 20 Vicki Says:
    April 13th, 2012 at 10:37 pm

    My mom used to make a similar cookie but it was flatter and wider. She put chopped nuts in the white and chopped cherries in the pink and tasted great!

  21. 21 Lindsey @ Gingerbread Bagels Says:
    April 16th, 2012 at 10:06 pm

    I am super excited about this recipe!! They look so insanely good and are so incredibly pretty! :) Love!!!

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