2/3cup63g sweetened flake coconut, plus 1/2 (42g) cup more for garnish
1tablespoonlemon grass powder
Yellow gel food color *optional
2cups12 oz. white chocolate chips, divided
Preheat the oven to 350F.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until creamy. Add the lemon extract. Gradually beat in the flour, 2/3 cup coconut, and lemongrass powder. Mix in a little food color, if using. Stir in 1 1/2 cups of the white chocolate chips. Shape dough into 1-inch balls (or use a 4 teaspoon capacity cookie scoop) and roll between your palms. Place 1/2 inch apart on a parchment-lined cookie sheet; chill for 15 minutes.
Bake on the middle rack until lightly golden on the bottom edges, 10-12 minutes. Cool on the baking sheets 2 minutes; remove to a cool rack to cool completely.
Microwave the remaining white chocolate chips at 30 second intervals, stirring well between heating, until the candy is melted and smooth. Transfer to a zip-top bag with the corner snipped and drizzle chocolate on the top centers of each cookie. Immediately dip the tops of the cookies into coconut and transfer back to the wire rack to set, about 15 minutes.
Store cookies in an airtight container at room temperature and they’ll keep for one week.
Adapted from a 2009 Bon Appetit magazine advertisement
Keyword flake coconut, lemongrass powder, white chocolate chips