Use your fingers to make a small hole in the center of each cookie.
14 ounces sweetened shredded coconut
2 large egg whites
1/2 cup plus 2 tsp. sugar
1 teaspoon vanilla extract
Finely chopped candied cherries
How to Make It
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.
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.