Line a baking sheet with waxed paper.

Place purple/lavender candy melts in a microwave safe bowl. Melt on high heat, stirring every 30 seconds until completely melted. Do not overheat. If the candy is too thick, add vegetable shortening or coconut oil in 1 teaspoon increments, up to 1 tablespoon per bag of candy melts, and stir well. Do not add water.

Split each cookie, and attach a lollipop stick with some of the melted candy. Gently press the cookies back together - be careful not to snap the cookies. By the time you've done them all, the first ones should be okay to use.

Dip each cookie into melted candy, and gently tap to remove excess candy. If air bubbles form, pop them with a toothpick. Place the cookie pops onto the waxed paper. Allow to set completely before proceeding to the next step. To speed the process, cookies can be refrigerated or placed in the freezer in a single layer.

Melt the turquoise candy melts as before. Pour the melted candy into a piping bag or plastic food bag with the corner snipped. Create a swirl on top of the cookies from the middle to the edge.

Sprinkle immediately with gold sugar sprinkles.

Allow Aladdin cookie pops to set completely at room temperature or in the fridge/freezer for faster results.

Store in an airtight container at room temperature.