Bright green coconut macaroon wreaths are easy to make and will look festive and fun on your Christmas cookie platters. They are a great dessert to make for a Christmas cookie exchange or a holiday bake sale.
If you are looking for a simple cookie recipe to make for Christmas, this is it.
You simply stir coconut, sugar, egg whites, and food coloring together, then, scoop and shape the cookies.
The Coconut Macaroon Wreaths look great plain but can be easily decorated using sugar pearls and modeling chocolate or fondant bows.
Recipe
- 3 ½ cups sweetened flaked coconut
- ½ cup granulated sugar
- 2 egg whites (from two large eggs)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon liquid green food coloring
- 2 tablespoons red sugar pearls
- 2 ounces red candy melts, melted
- optional: red fondant or modeling chocolate bows
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Preheat your oven to 350 degrees Fahrenheit.
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Line three cookie sheets with silicone mats or with parchment paper.
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Stir together the coconut, sugar, egg whites, vanilla extract, and green food coloring in a medium mixing bowl.
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Scoop out 18 tablespoons of the coconut mixture and place each scoop three inches apart on the cookie sheets.
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Then, use the round handle of a wooden spoon to create a hole in the center of each.
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Shape the cookies into wreaths with a 1-inch hole in the center.
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Optionally, you can wet your fingers and shape the wreaths using your hands.
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Bake the cookies, one tray at a time for 8 minutes, then rotate 180 degrees and continue to bake for 3-5 more minutes until some of the flakes of coconut begin to lightly brown.
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Once baked, if the cookies have puffed in the center, use the round handle of a wooden spoon to reshape the center.
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Allow the cookies to cool for 20 minutes on the cookie sheets.
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Lift the cookies off the cookie sheets using a thin metal spatula, set them on parchment paper, and allow them to cool completely before decorating.
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To decorate, use melted red candy melts to attach three sets of three sugar pearls and one bow to the tops of each coconut macaroon wreath.
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Store your cookies in an airtight container for up to a week.
These cookies can be made ahead and frozen for up to 3 months but should be thawed before decorating.
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