Whisk to combine the flour, strawberries, baking powder, and salt. Set them aside. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the dry ingredients and stir.
Form the dough into a ball and divide it in half. Roll each half out to a 1/4 inch thickness in a rough rectangular shape lightly flour parchment paper. Let chill for 2 hours.
Cut out the cookies and arrange them on two large baking sheets. Bake the cookies for 12-15 minutes or until golden.
Pour the egg whites and sugar into a bowl. add the gelatin. whisk the egg whites on high until thick and glossy.
Arrange the cookies on a cooling rack over top of a baking sheet. Place jelly in the center of each cooking. Pipe the marshmallow on top.
Let set for 1 hour. Melt the white chocolate and coconut oil in a bowl. Whisk in the strawberries. Pour the chocolate mixture through a fine-mesh strainer into a small narrow glass.
Invert and dunk each cookie into the chocolate mixture and return them to the cooling rack before sprinkling them with white sprinkles.