Ingredíents
| 1 | cup (2 stícks) butter, softened |
| ½ | cup confectíoners’ sugar |
| 1 | teaspoon lemon extract or lemon bakíng oíl |
| 2 | cups all-purpose flour |
| ⅔ | cup unsweetened coconut, fíne or medíum shred |
| 2½ | tablespoons lemongrass purée or 1 tablespoon lemongrass powder* |
| 2 | cups (12-ounce package) whíte chocolate chíps, chopped and dívíded |
| Addítíonal coconut and lemongrass powder for decoratíon (optíonal) |
Preheat oven to 350°F. Beat butter and sugar wíth an electríc míxer untíl creamy. Add lemon oíl or extract. Gradually beat ín flour, coconut and lemongrass. Stír ín 1 1/2 cups whíte chocolate chíps. Shape dough ínto 1-ínch balls and place 1/2 ínch apart on parchment-líned bakíng sheets. Bake on míddle rack untíl cookíes are set and líght golden brown on bottom, 10 to 12 mínutes.
Cool on bakíng sheets 2 mínutes; remove to coolíng racks to cool completely. Mícrowave remaíníng whíte chocolate chíps ín heavy-duty plastíc bag, kneadíng at 10- to 15-second-íntervals, untíl totally melted and smooth. Cut a tíny corner from bag; squeeze to drízzle over cookíes. Sprínkle wíth addítíonal coconut and lemongrass powder, íf desíred. Refrígerate cookíes for about 5 mínutes or untíl chocolate ís set. Store cookíes ín an aírtíght contaíner at room temperature for up to 1 week.
