Preheat your oven to 350 degrees Fahrenheit.

Line three cookie sheets with silicone mats or with parchment paper.

Stir together the coconut, sugar, egg whites, vanilla extract, and green food coloring in a medium mixing bowl.

Scoop out 18 tablespoons of the coconut mixture and place each scoop three inches apart on the cookie sheets.

Then, use the round handle of a wooden spoon to create a hole in the center of each.

Shape the cookies into wreaths with a 1-inch hole in the center.

Optionally, you can wet your fingers and shape the wreaths using your hands.

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.

Once baked, if the cookies have puffed in the center, use the round handle of a wooden spoon to reshape the center.

Allow the cookies to cool for 20 minutes on the cookie sheets.

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.

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.

Store your cookies in an airtight container for up to a week.