Description
Festive, chewy, coconutty, and shaped like the cutest little holiday wreaths! These cookies bring Christmas magic to every bite — sweet, golden, and decorated like edible ornaments. They’re the perfect treat for gifting, parties, or adding sparkle to your cookie tray
Ingredients:
4 cups shredded sweetened coconut
2 large egg whites
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
¼ teaspoon salt
1 tablespoon all-purpose flour
Green food coloring (optional)
Red candies or sprinkles for decoration
Instructions:
Prepare the mixture – 10 minutes
Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper
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Beat egg whites with salt until soft peaks form
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Slowly add sugar and continue beating until stiff, glossy peaks appear
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Fold in coconut, vanilla, almond extract, and flour gently
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Add green food coloring if you want classic holiday wreaths
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Shape the wreaths – 8 minutes
Scoop about 2 tablespoons of mixture onto the baking sheet.
Shape into a small ring using your fingers or spoon, creating a hollow center
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Repeat, spacing all wreaths about 2 inches apart
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Bake the cookies – 15–18 minutes
Bake until the edges turn lightly golden
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Let them cool on the baking sheet for a few minutes, then transfer to a wire rack
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Decorate – 5 minutes
Once cooled, add red candies or sprinkles to look like berries
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Optionally drizzle with melted white chocolate or add edible glitter for sparkle
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Prep Time: 10 minutes | Baking Time: 18 minutes | Decorating Time: 5 minutes | Total Time: 33 minutes
Kcal: 140 kcal | Servings: 20 cookies
#CoconutDelight #HolidayCookies #MacaroonMagic #ChristmasBaking
Step-by-Step Guide
Follow these detailed instructions for perfect wreaths every time. First, ensure your egg whites are at room temperature for maximum volume. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. In a very clean, grease-free bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar while beating continuously until stiff, glossy peaks form. This is the foundation of the cookie’s structure. In a separate bowl, toss the shredded coconut with the tablespoon of flour. This helps absorb moisture. Gently fold the coconut mixture, vanilla, and almond extract into the meringue. If using food coloring, add it now and fold until evenly distributed.
Use a cookie scoop or two tablespoons to portion the mixture. With slightly damp hands, roll each portion into a ball, then press your thumb through the center to form a ring. Gently shape it into a wreath with a defined center hole, as it will spread slightly. Bake on the center rack for 15-18 minutes, rotating the sheet halfway through, until the edges and bottoms are a light, toasty gold. Cool completely before decorating.
Serving Suggestions
These festive wreaths are versatile. Arrange them on a vintage platter as part of a Christmas cookie assortment. Package them in clear cellophane bags tied with ribbon for heartfelt homemade gifts. For a party, present them on a tiered stand alongside other desserts. They pair wonderfully with a cup of hot chocolate, black coffee, or a glass of cold milk. For an elegant touch, serve them on individual dessert plates with a dusting of powdered sugar “snow.”
How-to Summary
In short: Whip egg whites and sugar to stiff peaks, fold in coconut and flavorings, shape into rings, and bake at 325°F until golden. Cool and decorate with red candies to resemble holly berries.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but the cookies will be less sweet and may have a drier texture. You may want to increase the sugar slightly by 1-2 tablespoons.
My meringue deflated when I folded in the coconut. What happened?
This usually means the egg whites were not beaten to sufficiently stiff peaks, or the folding was too aggressive. Be gentle and use a spatula in a figure-eight motion.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They can also be frozen (undecorated) for up to 2 months. Thaw and decorate before serving.
Can I make these without food coloring?
Absolutely. They will be a natural, creamy white color and just as delicious. You can decorate them with white chocolate drizzle and red sprinkles for a festive look.
Why did my wreaths spread and lose their shape?
The oven may have been too hot, or the meringue may have been under-whipped, providing insufficient structure. Also, ensure you are using finely shredded coconut, not large flakes.
Common Mistakes to Avoid
- Using a greasy bowl for egg whites: Any fat will prevent the whites from whipping properly.
- Adding sugar too quickly: Incorporate it gradually for a stable meringue.
- Over-mixing when folding: This deflates the air you worked hard to incorporate.
- Baking on an unlined sheet: The coconut will stick without parchment paper.
- Decorating while warm: Candies and sprinkles will melt and slide off. Wait for complete cooling.
Conclusion
These Coconut Wreath Cookies are more than just a treat; they’re a joyful, edible craft that captures the spirit of the season. Their chewy texture, sweet coconut flavor, and adorable presentation make them a guaranteed highlight of your holiday baking. By following this enhanced guide and avoiding common pitfalls, you’ll create stunning cookies that are as magical to make as they are to eat. Happy baking and happy holidays!