White Chocolate-Dipped Coconut Cookies

No one will guess these wow-worthy sweets start with store-bought sugar cookie mix — we like to dip them in white chocolate and seasonal sprinkles, but you can use crushed nuts or whatever topping you’d like.

Ingredients

• 1 (17.5 oz.) pkg. sugar cookie mix
• 2½ cups sweetened, flaked coconut
• ⅓ cup butter, at room temp.
• 1 egg
• ½ tsp. almond extract
• 1 ⅔ cups white chocolate chips
• Nonpareil sprinkles

Instructions

1. Heat oven to 350°F. Line large, rimmed baking sheets with parchment paper. On low speed, beat cookie mix, coconut, butter, egg and almond extract until just combined. Stir in 1 cup white chocolate chips until just incorporated.
2. Drop dough by 1½ tablespoonfuls 2″ apart onto baking sheets. Bake until edges are golden, 10–12 min.. Let cool 2 min. Transfer from baking sheets to racks and let cool completely.
3. Melt remaining white chocolate chips. Line clean baking sheets with wax paper. Dip each cookie halfway into chocolate, letting excess drip off, then sprinkle with nonpareil sprinkles. Transfer to baking sheets; chill until chocolate is set, 15 min.