Wreath Macaroons are Christmas cookies that require only a few ingredients, are naturally gluten and dairy free, and are just plain adorable! If you are a fan of toasted coconut (me, me!) then you are going to LOVE these. Make your party table a little more festive with these macaroons adorned with maraschino cherry bows. They will be a guaranteed hit!
Makes 2 dozen
1 (14 oz.) bag sweetened shredded coconut
2 large egg whites
1/2 cup plus 2 teaspoons sugar
1 teaspoon vanilla
Preheat oven to 350°F. In a bowl, combine the first four ingredients. Drop by heaping tablespoons onto a parchment or silicone lined baking sheet. With wet fingers, make a hole in the center and pinch the cookie around your finger to make a wreath shape. Cut maraschino cherries to look like bows and add one to the top of each. Sprinkle with holiday sprinkles. Bake for 12 -14 minutes, watching towards the end. You want to bake them until they are set and the edges are turning brown. Allow to cool a few minutes on the pan, then move to a wire rack to cool completely. (This recipe can easily be halved to make 1 dozen cookies).
Gather your ingredients. You will need coconut (sweetened), 2 eggs, sugar, vanilla, maraschino cherries, and holiday sprinkles.
In a mixing bowl, add the coconut, 2 egg whites, 1/2 cup plus 2 teaspoons sugar, and 1/2 teaspoon vanilla.
Stir to combine. It will seem dry at first, but as you keep stirring it gets nice and moist.
Preheat oven to 350°F. On a parchment or silicone lined baking sheet, scoop mounds of coconut (I use my medium cookie scoop) placing 12 per sheet. Using wet fingers, stick one finger in the middle of each mound to make a hole, then use your other fingers to press the coconut into a wreath shape around your finger. It seems a little unruly as this isn't really a cookie "dough", but just keep your fingers wet so they don't stick, and you can get them shaped just right!
Half each maraschino cherry, then cut notches in the top and bottom to make it look like a ribbon. Place one the top of each wreath. Sprinkle the wreaths with holiday sprinkles (the smaller the better, but get creative).
Bake for 12-14 minutes, checking at the end to make sure they don't get too brown. You want them baked enough to be set (crispy on top) and a little toasted around the edges. Allow them to cool for a few minutes on the pan.
Remove the wreath cookies to a wire rack to cool completely. Aren't they so cute?
They really make a serving table festive and fun!
If you are a fan of toasted coconut, you are going to LOVE these so much! They taste amazing and have the perfect texture.
They are a great cookie to share with neighbors and friends for Christmas as well! Enjoy!
Recipe Source: Recipe adapted from a recipe in Southern Living