36

vanilla sandwich cookies (such as Golden Oreos), broken into large pieces

1

8-ounce package cream cheese, at room temperature

1/2 tsp.

lemon extract

16 oz.

white chocolate, chopped

1 tsp.

coconut oil

1/2 tsp.

grated lemon zest

1/3 c.

yellow sprinkles, for topping

Step  1 Line a baking sheet with parchment paper. Put the sandwich cookies in a food processor and pulse to make fine crumbs. Add the cream cheese and lemon extract and pulse until completely combined and the mixture almost forms a paste.  Step  2 Scoop and roll the mixture into 1-inch balls (about 36). Place on the prepared baking sheet and refrigerate until chilled, about 30 minutes.  Step  3 Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. (You can also melt the white chocolate in the microwave in 15-second intervals, stirring.) Gently stir in the coconut oil and lemon zest. Remove the bowl from the pan.  Step  4 Dip the cookie balls in the white chocolate, remove with a fork and return to the baking sheet. Immediately top with yellow sprinkles. Refrigerate until the chocolate is set, about 10 minutes. 

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