Coconut Macaroon Wreath Cookies
- 3 1/2 cups sweetened flaked coconut
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 egg whites (from two large eggs)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon liquid green food coloring
- 2 tablespoons red sugar pearls
- 2 ounces red candy melts, melted
- Optional: red fondant or modeling chocolate bows
- 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.
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.