1 pkg Shirley J Coconutty Macaroon Cookie Mix
1 cup boiling water
12 oz. bag Shirley J Semi-Sweet Melting Chocolate
12 oz. bag white chocolate chips
1 tsp. pure peppermint extract, divided
3 candy canes, crushed
Preheat oven to 350 degrees. Mix contents of Shirley J® Coconutty Macaroon Cookie Mix with boiling water in large bowl. Mix by hand with sturdy spatula or wooden spoon, being careful not to overmix. Let sit for five minutes.
Using a cookie scoop, portion 2 ounces of cookie batter (approximately golf ball size with #30 scoop) onto parchment-lined cookie sheets. Bake for 20-25 minutes or until lightly golden brown. Let cool completely before dipping in chocolate
To dip and assemble:
While cookies are baking or cooling, melt Shirley J® Semi-Sweet Melting Chocolate over double broiler until shiny and smooth. Remove from heat and add ¾ tsp peppermint extract. Stir until smooth. Set aside.
In a separate pan over double broiler, melt white chocolate chips, stirring until smooth. Remove from heat and stir in ½ tsp. peppermint extract. Stir until smooth, set aside.
Dip cooled cookies partway into melted semi-sweet chocolate. Place on parchment paper to set for at least 10-20 minutes. Drizzle on a generous portion of white chocolate with fork then sprinkle with crushed candy canes, pressing larger candy cane pieces into the chocolate. Let set completely before serving.