Coconut Macaroon Wreath Cookies

Products Used
Coconut Macaroon Wreath Cookies Dixie


  • 3 1/2 cups sweetened flaked coconut
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 egg whites (from two large eggs)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon liquid green food coloring
  • 2 tablespoons red sugar pearls
  • 2 ounces red candy melts, melted
  • Optional: red fondant or modeling chocolate bows


  1. Preheat oven to 350°F.
  2. Line 3 cookie sheets with silicone mats or parchment paper. Set aside.
  3. Stir together coconut, sugar, egg whites, vanilla extract, and green food coloring in a medium mixing bowl.
  4. Scoop out 18 tablespoons of coconut mixture and place each scoop three inches apart on cookie sheets.
  5. Use round handle of a wooden spoon to create a hole in center of each.
  6. Shape cookies into wreaths with a 1-inch hole in center. Optionally, you can wet your fingers and shape wreaths using your hands.
  7. Bake cookies, one tray at a time for 8 minutes, then rotate 180 degrees, and continue to bake for 3-5 more minutes until some flakes of coconut begin to lightly brown.
  8. Once baked, if cookies have puffed in center, use round handle of a wooden spoon to reshape center.
  9. Allow cookies to cool for 20 minutes on cookie sheets.
  10. Lift cookies off cookie sheets using a thin metal spatula and set on parchment paper and allow them to cool completely before decorating.
  11. To decorate, use melted red candy melts to attach three sets of three sugar pearls and one bow to tops of each coconut macaroon wreath.
  12. Store your cookies in an airtight container for up to a week.
Dixie Crystals Insight

These cookies can be made ahead and frozen for up to 3 months, but should be thawed before decorating.

Recipe created for Dixie Crystals by Beth Jackson Klosterboer @Hungry Happenings.

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