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Wreath Macaroons

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 1 hr, 15 mins
Yield

Makes about 3 dozen

Use your fingers to make a small hole in the center of each cookie.

Ingredients

  • 14 ounces sweetened shredded coconut
  • 2 large egg whites
  • 1/2 cup plus 2 tsp. sugar
  • 1 teaspoon vanilla extract
  • Holiday nonpareils
  • Finely chopped candied cherries

How to Make It

  1. Preheat oven to 350°. Combine first 4 ingredients. Drop by heaping tablespoonfuls onto 3 parchment paper-lined baking sheets, about 12 per sheet. Make a hole in center of each cookie; pinch each cookie into a wreath shape. Sprinkle with nonpareils and cherries.

  2. Bake 2 baking sheets at 350° for 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. Repeat with remaining baking sheet.