Rolled Sugar Cookie-Coconut Crisps

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray.

Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add frosting and flour. Beat with electric mixer on medium speed until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Drop 4 level tablespoons dough on cookie sheet 3 inches apart.

Bake 12 to 14 minutes or until cookies are golden brown on edges and slightly soft in center. Cool 1 minute on cookie sheet. Remove from cookie sheet with spatula. Working very quickly and using 2 wooden spoon handles alternately, roll one cookie around wooden handle; let stand seam-side down on work surface. Roll second cookie on another wooden handle, let stand seam-side down. Carefully remove first cookie from wooden handle, and repeat with remaining 2 cookies. Repeat baking and rolling with remaining cookie dough.

In small microwavable bowl, microwave candy melts uncovered on High 30 seconds; stir, and continue to microwave in 15-second increments until candy melts are completely melted and smooth. Sprinkle each cookie with powdered sugar. Place melted candy melts in resealable food-storage plastic bag; cut tiny corner, and drizzle melted candy melts over cookies.