I have a Christmas wreath cookie that’s as fun to decorate as it is to eat! It only requires four ingredients, plus your decorative sprinkles. And like all macaroons, since they are flourless, they’re also gluten-free.
I used Wilton Christmas decorative sprinkles. I have a couple of assortments that include fun holiday shapes~ candy canes, holly leaves and gingerbread men. I found mine at Walmart.
Christmas Wreath Macaroons, recipe adapted from Southern Living
Makes about 30 cookies
14 ounces sweetened shredded coconut
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Combine egg whites with sugar and vanilla; add shredded coconut until well mixed. Drop by heaping tablespoonfuls (or use a cookie scoop) onto parchment lined baking sheets. Make a hole in center of each cookie to form cookie into a wreath shape. Sprinkle with nonpareils.
Bake at 350° for 10 – 14 minutes. Rotate pans front to back, and bake 2 more minutes or until coconut begins to brown.
Transfer parchment paper with cookies to wire racks; cool completely.
Tip: When using the larger decorative sprinkles, like holly leaves and gingerbread men, wait and press them into the cookie wreath during final 2 – 3 minutes of baking time so they retain their shape and don’t melt and spread.
This is a festive little cookie for your holiday baking and if you need an afternoon pick me up with a cup of tea. If you’re a fan of coconut, you’re in for a treat!
You can find a printable recipe, here.