8ounceswhite chocolate barchopped, or white chocolate chips
In large bowl, mix butter and sugars until light and fluffy. Add coconut extract and mix.
In separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.
Prepare baking sheet with parchment paper. With 2-inch cookie scoop, shape dough balls, flatten dough in palm of your hand to bring dough together and then reshape into ball.
Place on baking sheet about 2 inches apart. Refrigerate formed cookies for 30 minutes prior to baking.
Preheat oven to 400°F.
Bake for 8-10 minutes. Remove from oven and allow to cool on cooling rack.
Fill small saucepan 1/4 of the way with water and top with small glass or metal bowl; choose bowl that will sit above the water level. Bring water to low boil over medium-high heat and add white chocolate and melt, stirring often with a wooden spoon or spatula.
Remove chocolate from heat and roll cookies one at a time in chocolate, and then roll in coconut, coating well. Or, dip tops of cookies in white chocolate and sprinkle with coconut. If melted chocolate begins to harden, heat over saucepan again for 1 or 2 minutes until melted. Allow cookies to dry on cooling rack for at least 20 minutes or until chocolate has hardened. Store in an airtight container for 3-4 days.
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