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Christmas Wreath Macaroons are so festive and delightful, I know you will enjoy making them for your Holiday Cookie Tray! Not only are they pretty, they are quite yummy, AND they are simple to make. Plus, they are gluten free, which is always nice to include during the Christmas season.
Macaroons are quite easy to make, and normally have very few ingredients. This one has four, plus the candied decorations for the wreaths. And the only equipment needed is a bowl and wooden spoon. No mixer involved.
The main thing to remember is to bake them on parchment paper, as they have a reputation for sticking to pans. Trust me, I learned this lesson the hard way.
I found this recipe years ago in a Southern Living Magazine (12/2014), and have slightly altered it.
Ingredients Needed to Make Christmas Wreath Macaroons
- sweetened shredded coconut
- large eggs (you’ll need to separate them for the egg whites)
- granulated sugar
- Princess Cake Emulsion
- candy sprinkles and chopped candied cherries
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Using a knife and cutting board, chop candied cherries into small pieces. Set aside for later use.
In a medium bowl, combine egg whites, granulated sugar, vanilla extract, and Princess Cake Flavoring. Mix in coconut flakes until ingredients are combined.
Line two baking sheets with parchment paper.
Drop dough by heaping tablespoons onto lined baking sheets. Create a hole in the center of each with the end of a wooden spoon to form a wreath shape.
Decorating the Wreaths
Now comes the fun part! Time to decorate the coconut wreaths. This is a great way to involve little hands with your baking project.
It’s easy to find lots of decorating sprinkles and nonpareils during the holiday season. And little kids LOVE to decorate Christmas cookies, so let them have fun with this! Be sure to add in some of the chopped candied cherries to go with the sprinkles.
Bake in preheated oven for 14-16 minutes, until coconut begins to brown around the edges.
Remove from oven and allow to set for 10 minutes. Transfer to wire racks to cool.
This recipe will make 3 dozen cookies. Store in an airtight container in a cool, dry place for up to 7 days–but I doubt they’ll last that long!
See more Cookie Recipes Here. Browse Holiday Baking Ideas Here.
Christmas Wreath Macaroons
Ingredients
- 14 oz. sweetened shredded coconut
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon Princess Flavoring Emulsion
- Candy sprinkles and chopped candied cherries
Instructions
- Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Using a knife and cutting board, chop candied cherries into small pieces. Set aside for later use.
- In a medium bowl, combine egg whites, granulated sugar, vanilla extract, and Princess Cake Flavoring. Mix in coconut flakes until ingredients are combined.
- Line two baking sheets with parchment paper.
- Drop dough by heaping tablespoons onto lined baking sheets. Create a hole in the center of each with the end of a wooden spoon to form a wreath shape. Sprinkle with nonpareils and chopped candied cherries.
- Bake in preheated oven for 14-16 minutes, until coconut begins to brown.
- Remove from oven and allow to set for 10 minutes. Transfer to wire racks to cool. Makes 3 dozen cookies.
