Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
If the melted white chocolate is too firm after it is heated, stir in about 1/4 tsp. coconut oil.
Makes about 2 dozen
1. Preheat oven to 400°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add extract; beat 30 seconds. Gradually add flour, beating at low speed until combined after each addition. Stir in shredded coconut. (If dough is soft, divide in half, and chill 30 minutes to 5 days.)
2. Drop dough by level spoonfuls about 2 inches apart onto 2 parchment paper-lined baking sheets, using a 1-inch cookie scoop.
3. Bake, in batches, at 400° for 7 to 9 minutes or until cookies are golden brown on bottom. Cool completely on a wire rack (about 30 minutes). Spread each cooled cookie with about 1/2 tsp. melted chocolate.