1-1/2 cups white baking chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
10 lollipop sticks
1/4 cup milk chocolate chips, melted
In a microwave, melt white chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted chips to bag. Fill ghost molds three-fourths full.
Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Remove lollipops from molds. Use melted milk chocolate chips to add faces to ghosts. Refrigerate until serving. Makes 10 lollipops.