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Melt confectionery coating according to package directions. (Do not overheat, and do not let melted candy come into contact with water.) Pour melted coating onto parchment paper, spreading a ¼-inch thick layer into an 11x14-inch rectangle; let stand at room temperature until firm to the touch, about 2 hours. Do not refrigerate.
Cut four cardboard patterns: one 6-inch square, one 5-½-inch square, one 1-½x6-inch rectangle, and one 1-½x5-½-inch rectangle. Using the patterns and a pizza cutter or a sharp knife, cut the white chocolate into pieces: one 6-inch square, one 5-½-inch square, and two of each of the rectangles. Set aside.
Once you have your sides, place remaining white chocolate in a small heavy-duty zip-top plastic bag. Do not seal. Microwave on 50% power until candy melts, checking at 1-minute intervals. Seal plastic bag and snip a tiny hole in one corner.
Lay the 5-½-inch square flat on your work surface and pipe a thin line of melted candy along the outside edges. Press the two 1-½x5-inch rectangular pieces (long edges down) on the “north” and “south” edges of the square. Hold until sides set. Pipe more melted candy onto the side edges of the just-set rectangles.
Next, attach the 1-½x6-inch rectangles to the “east” and “west” sides of the box. Now you have a box; the remaining 6-inch square piece will be your lid. Fill in any gaps with melted candy. Let box stand until seams are firm. Fill box with cookies; top with lid and a wired ribbon bow. Store at room temperature.
*In testing, we used White Candy Melts® brand confectionery coating, made by Wilton. This can be found in cake-decorating stores and in the cake-decorating department of some large crafts stores, or it can be ordered online in the Candy Shop section of www.wilton.com. You can substitute 14 two-ounce squares of candy coating for White Candy Melts®.