Ingredients

The following ingredients have 16 Servings
  • 2 3/4 cups (358g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 2 large eggs, room temperature
  • 2 tsp coconut extract
  • 1/2 cup (104g) sugar, for rolling cookies
  • 7 oz white/vanilla melting wafers (I used Ghirardelli)
  • Sprinkles

Instruction

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
  • . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  • . Cream the butter and sugar together in a larger mixer bowl on medium speed until light in color and fluffy.
  • . Add the eggs one at a time, mixing until well combined after each. Add the coconut extract an mix until well combined.
  • . Add the dry ingredients to the butter mixture and mix until the dough comes together and is combined.
  • . Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in sugar to coat. Set the balls on the baking sheet.
  • . Use the bottom of a glass to press down lightly on the balls of dough, so that the dough balls are about 1/2 inch wide.
  • . Bake cookies for 8-10 minutes. The cookies will spread a bit and the centers will look soft. Don’t over bake. 9.
  • Remove from the oven and allow to cool on baking sheets for 3-4 minutes before transferring to a wire rack to cool completely. 10
  • When the cookies are cool, add the melting wafers to a small bowl and melt according to package instructions. 11
  • Add the melted chocolate to a piping bag with a small round icing tip (I used Wilton 3) and drizzle over the cookies. If you won’t have a piping bag and icing tip, you can use a ziplock bag and snip off a small part of one corner of the bag. 12.
  • dd the sprinkles to the chocolate while still melted. Allow chocolate to dry. 13.
  • ookies will stay fresh in an airtight container at room temperature for 4-5 days.