Cup (2 sticks) unsalted butter, at room temperature
/2 cup powdered sugar
/4 cup granulated sugar
Teaspoons coconut extract
/4 teaspoon salt
Ounces white chocolate bar, chopped, or white chocolate chips
Cups shredded, sweetened coconut
Preheat oven to 400°F.
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 and 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. 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.