Wreath macaroons are a Christmas crowd pleaser. Go ahead, repeat the sounding joy.
14 ounces sweetened shredded coconut
2 large egg whites
1/2 cup plus 2 tsp. sugar
1 teaspoon vanilla extract
Finely chopped candied cherries
1. Preheat oven to 350°. Combine the first four ingredients. Drop heaping tablespoonfuls onto three parchment paper-lined baking sheets, about 12 per sheet. Make a hole in center of each cookie; pinch each cookie into a wreath shape. Sprinkle with nonpareils and cherries.
2. Bake two baking sheets at 350° for 14 minutes. Rotate pans front to back and bake two more minutes or until coconut begins to brown. Transfer parchment paper with cookies to wire racks; cool completely. Repeat with remaining baking sheet.