Toppings, such as sprinkles or crushed candy cane (optional)
Sift the powdered sugar into a mixing bowl. Add 2 tablespoons coconut oil or shortening, the coconut cream, and the extracts. Stir by hand or with a mixer on low until thoroughly combined. It may form crumbs rather than a smooth dough – that is fine.
Bring the mixture together with your hands, kneading a few times until you get a smooth dough. Now you can a) roll the dough into a log that is about 1½ inches in diameter or b) roll the dough out onto wax or parchment paper to about ¼ inch thickness. I like option b – cut the rolled dough with small round cookie cutters or desired shapes (the dough is a little fragile, so nothing too intricate), as you would with sugar cookies.
Place the log or cut dough into your refrigerator and let chill for about 30 minutes to an hour. If using the log method, remove the log from the fridge, and slice into ¼ inch circles.
In a medium-sized bowl, melt the chocolate with the remaining 1 tablespoon coconut oil or shortening.
One at a time, dunk the filling rounds or shapes in the chocolate, carefully remove, letting residual chocolate drip off, and place on wax paper, parchment paper, or a silicone baking mat.
If using sprinkles or crushed candy canes, top the chocolates now, while still wet.
Let the candies set up at room temperature (can take several hours, depending on how warm your home is), or cheat a little and chill in the refrigerator until set.
Once set, store in an airtight container at room temperature for a few days, or chilled for longer.
Coconut Cream Note: You can buy it at the store in cans, but you can alternatively let full-fat coconut milk (sold in cans or small 11-ounce cartons) settle (in the refrigerator, if needed), and skim coconut cream from the top to use in this recipe. I used So Delicious Original Culinary Coconut Milk and skimmed the cream (keep the rest to use in other recipes!).