Coconut Christmas Wreaths

Photo: Antonis Achilleos; Styling: Susan Vajaranant
You'll have the merriest cookies of all at your cookie swap when you bring Coconut Christmas Wreaths to the party. Green tinted coconut gives these cookies their wreath-life appearance while Red Hots candies or red M&M's Minis substitute for holly berries.

Yield:

about 60 cookies (serving size: 1 cookie)

Recipe Time

Prep: 40 Minutes
Bake: 10 Minutes

Nutritional Information

Calories 83
Fat 4 g
Satfat 4 g
Protein 1 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 0.0 mg
Sodium 15 mg

Ingredients

2 2/3 cups confectioners' sugar
5 cups unsweetened dried coconut
5 large egg whites
2 teaspoons vanilla extract
1/4 teaspoon salt
Green food coloring
Red M&M's Minis, red candy décors or Red Hots candies

Preparation

1. Place oven rack in middle of oven and preheat to 375ºF. Line 2 large baking sheets with parchment.

2. Combine confectioners' sugar, coconut, egg whites, vanilla and salt in a medium bowl and mix with a rubber spatula. Add green food coloring and stir in completely until the dough is desired color. Dough will be sticky.

3. Drop heaping tablespoonfuls of dough onto baking sheets. Moisten your fingers with water. Using your index finger, make a 1/2-inch hole in center of each cookie. Carefully flatten dough with your fingers into a 3-inch wreath shape. Remoisten fingertips with water as needed. (Cookies don't spread as they cook, so leave about 1 inch between them on the baking sheet.) Repeat with remaining dough. Press a few M&M's Minis or other decorations into each cookie.

4. Bake cookies until firm and light brown around edges, 8 to 10 minutes. (Cookies will firm as they cool; they are very soft coming out of oven.) Let cool on baking sheets on wire racks. Repeat with remaining dough and candies.

Note:

December 2011