How to Make It
Combine milk chocolate chips and coconut oil in a small microwavable bowl; microwave in 30 second intervals, stirring each time, until melted and smooth.
Roll chocolate chip cookie dough into 6 to 8 small balls, and dip in melted chocolate mixture. Allow excess to drip off, and place on a plate lined with parchment paper. Chill 10 minutes.
Microwave heavy cream in a small microwavable bowl for 20 seconds. Add white chocolate chips to hot cream, and let stand 10 seconds. Stir until smooth. Add red food coloring, 1 drop at a time, until desired red “sauce” color is achieved.
Place sugar cookie dough in a ricer. Press firmly, and divide strands of “spaghetti” among 2 plates. Drizzle with “sauce”, and top with “meatballs”. Sprinkle with coconut as the “cheese”.