Line a baking sheet with waxed paper.

Melt candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.

Drop cookie into melted candy and turn to coat completely. Remove cookie from candy with candy dipping scoop, tapping gently against the side of the bowl, allowing excess chocolate to return to the bowl. If air bubbles form, pop them with a toothpick.

Slide the coated cookie onto the baking sheet. Immediately decorate with sugar sprinkles and candy. Tip: Using a toothpick and/or sterilized tweezers makes placing small candy easier.

Allow cookie to set completely at room temperature or refrigerate for faster results. Store in an airtight container as room temperature.