Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, beat the softened butter, powdered sugar, and granulated sugar together until the mixture looks pale, fluffy, and airy. This step is key for soft cookies, so don’t rush it—mix for a full 2–3 minutes.

Mix in the salt, vanilla extract, coconut extract (if using), and egg. Continue mixing until everything is fully combined and the dough looks smooth and creamy.

Sprinkle the baking soda evenly over the dough, then gradually add the flour. Mix on low speed just until the flour disappears and a soft dough forms. Avoid overmixing to keep the cookies tender.

Scoop and roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading.

Bake for about 6 minutes. The cookies should remain pale on top with just a hint of light golden color around the edges. They will continue setting as they cool, so don’t overbake.

Remove the cookies from the oven and immediately use the rounded end of a wooden spoon or similar tool to gently press into the center of each cookie. Be careful not to push all the way through.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow them to cool fully before decorating.

Divide the melted white chocolate into small bowls and tint each portion with gel food coloring. Spoon each color into a small piping bag or plastic bag with the corner snipped. Pipe the chocolate into the center of each cookie.

Let the chocolate set completely at room temperature before storing the cookies in an airtight container.