Day 7 of 7: Christmas Cookies - Tis the season for baking!

Coconut wreaths - a twist on the old coconut macaroon

Beat together:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Add in:
3/4 cups sugar - beat in a little at a time until the egg whites are stiff and glossy.  Do not under beat.

Fold in:
1/2 teaspoon almond extract
green food color - start with 3 drops - tint with food coloring to the desired shade

Fold in last:
2 cups flaked coconut


Drop by teaspoons onto parchment paper or a foil-lined pan, forming a hole in the center with your fingers to resemble a wreath.  Decorate with confectioner candy - green and red sprinkles are my favorite - but you can also use cinnamon candies, mini m&m's, etc. Be creative!

Bake for 20-25 minutes at 300*  You will want these to be"set" but not overdone.  Let them cool a bit before transferring to a wire rack.  As they cool they will become more firm.  If you like coconut you will love these cookies.  They do make a pretty statement on a platter of Christmas cookies!

You can also drop into foil cupcake liners and bake as green coconut macaroons.