Total Time: 60 minutes
- Prep time: 20 minutes
- Cook time: 40 minutes
- 1 roll Pillsbury® refrigerated sugar cookies
- 1 /2 cup shredded coconut
- 2/3 cup semi-sweet chocolate chips
- 2 tablespoons canola oil or shortening
- 1/2 cup peppermint baking chips, finely chopped
Heat oven to 350°F.
Break up dough into medium sized bowl. Mix in coconut. Shape into 24 evenly sized rounded balls.
Bake 12 to 16 minutes or until fully set and edges are a light golden brown. Cool for 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 15 minutes.
Place chocolate chips and oil in medium microwave safe bowl. Heat in microwave on high for 30 seconds and stir. Continue heating in 15-30 second intervals until chocolate is completely melted and smooth.
Using a spoon, drizzle melted chocolate over cookies.
Sprinkle chopped peppermint baking chips over top of cookie.
Repeat process until all cookies have been decorated.
Instead of using a spoon, place melted chocolate in plastic ziploc bag and snip off a small piece at the end. Drizzle chocolate over cookies.
Create an assortment of cookies by using different holiday sprinkles or favorite toppings such as nuts.