• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper.
• Using a knife and cutting board, chop candied cherries into small pieces. Set aside for later use.
• Separate the egg yolks from the egg whites. Save the egg whites for other recipes.

Prepare the Macaroon Mixture

• In a medium bowl, combine egg whites, granulated sugar, vanilla extract, Princess Cake Flavoring, and a dash of salt. Mix in coconut flakes until ingredients are combined.
• 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.