I love recipes that only require a bowl and a spoon – especially during the holidays! These Christmas Wreath Macaroons are so easy and festive to make. It comes together in no time since most of the ingredients are pantry and refrigerator staples. It’s the perfect anytime cookie for the coconut lover in the family. My aunts and uncles can’t get enough of these cookies so I make sure I bake them every year, just for them – and a few for the chef!
In a large bowl, using a wooden spoon or spatula to combine shredded coconut, all-purpose flour and kosher salt. Add a can of sweetened condensed milk, melted butter and vanilla extract and stir until all the ingredients have been combined and you don’t see any flour. Refrigerate mix for at least 30 minutes.
Preheat oven to 350°F and line two cookie sheets with parchment paper. Set aside. Use a 1 1/2 inch ice cream scoop to evenly scoop six balls and place them about 2 inches apart on a baking sheet. Flatten the tops with your fingers and use a straw to make the center of the wreath. Decorate with nonpareils. If using sugar crystals, sprinkle them after baking to avoid bleeding.
Tip: I like to wet my fingertips so the dough doesn’t stick to my fingers.
Bake for 12-14 minutes until the edges are golden. My family loves the crispy edge so I give them an extra minute. Remove from the oven and allow to cool on the baking sheet for 10 minutes. As the cookies are cooling, use a straw or back of a spoon to reshape the wreath’s center. Transfer to a wire baking rack and cool completely. String together and tie with a pretty ribbon. Makes 24 wreaths.
Christmas Wreath Macaroons
An easy macaroon shaped and decorated like a Christmas wreath. A family favorite.
- 1 14-ounce bag shredded coconut flakes
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt prefer Diamond brand
- 1 14-ounce can sweetened condensed milk
- 4 Tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
In a large bowl combine coconut flakes, ¼ cup all-purpose flour and ½ teaspoon kosher salt.
Add sweetened condensed milk, 4 Tablespoons melted butter and 2 teaspoons vanilla extract. Stir until well combined. Chill for at least 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
Use a 1 ½ inch ice cream scoop to drop dough onto prepared baking sheet. Dampen fingertips and use fingertips to flatten the dome top. Use a straw to make an opening in the center of the dough. Sprinkle with nonpareils.
Note: Use dampen fingertips to reshape wreath if any separate while making the center.
Bake for 12-14 minutes, just until the edges are golden.