Coconut Macaroon Wreath Cookies

Products Used

Ingredients

Preheat oven to 350°F.
Line 3 cookie sheets with silicone mats or parchment paper. Set aside.
Stir together coconut, sugar, egg whites, vanilla extract, and green food coloring in a medium mixing bowl.
Scoop out 18 tablespoons of coconut mixture and place each scoop three inches apart on cookie sheets.
Use round handle of a wooden spoon to create a hole in center of each.
Shape cookies into wreaths with a 1-inch hole in center. Optionally, you can wet your fingers and shape wreaths using your hands.
Bake cookies, one tray at a time for 8 minutes, then rotate 180 degrees, and continue to bake for 3-5 more minutes until some flakes of coconut begin to lightly brown.
Once baked, if cookies have puffed in center, use round handle of a wooden spoon to reshape center.
Allow cookies to cool for 20 minutes on cookie sheets.
Lift cookies off cookie sheets using a thin metal spatula and set 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 tops of each coconut macaroon wreath.
Store your cookies in an airtight container for up to a week.

Imperial Sugar Insight

These cookies can be made ahead and frozen for up to 3 months, but should be thawed before decorating.

Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.

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