Christmas Wreath Macaroons

30 cookies
36 min

These Christmas wreath cookie are as fun to decorate as they are to eat! Only four ingredients required, plus your decorative sprinkles. Like all macaroons, since they’re flourless, they’re also gluten-free.

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! This recipe makes about 30 cookies.


I used Wilton holiday decorative sprinkles. I have a couple of assortments that include fun holiday shapes. . .candy canes, holly leaves and gingerbread men.


Ingredients

  • 14 ounces sweetened shredded coconut
  • 2 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Holiday nonpareils/sprinkles


Directions

  1. Preheat oven to 350°. Combine egg whites with sugar and vanilla; add shredded coconut until well mixed.
  2. Drop by heaping tablespoonfuls (or use a cookie scoop) onto parchment lined baking sheets or silicone baking mats.
  3. Make a hole in center of each cookie to form cookie into a wreath shape. Sprinkle with nonpareils.

Bake 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,  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.


Find 20+ recipes for baking or gifting to make your holidays extra sweet, HERE! Additionally, you’ll find easy, no-bake treats for bars, snack mix and cocoa mix too.

Christmas Wreath Macaroons
Recipe details
  • 30  cookies
  • Prep time: 20 Minutes Cook time: 16 Minutes Total time: 36 min
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Ingredients

  • 14 ounces sweetened shredded coconut
  • 2 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Holiday nonpareils
Instructions

Preheat oven to 350° F.
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 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.
Tips
  • *If using larger decorative sprinkles like holly leaves, press them into cookie wreath during final 2 minutes of baking time so holly leaf retains shape and doesn’t melt and spread.
Mary @ Home is Where the Boat Is
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