Prep Time: 30 Minutes
Cooking Time: Bake 8 Minutes
November/December 2020 Dig In Magazine
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper; set aside.
2. In a large bowl, combine egg whites, sugar and vanilla; add shredded coconut and mix until well combined. Add a few drops of food coloring and mix until coconut is well covered.
3. Drop heaping tablespoonfuls of dough onto a prepared baking sheet. Moisten your fingers with water and make a hole in the center of each cookie. Carefully flatten dough with your fingers into a 3-inch wreath shape. Repeat with remaining dough. Press 5 red candies into each cookie.
4. Bake cookies for 8 minutes or until firm. Remove from oven and let cool completely on wire racks – cookies will firm up as they cool. 5. Store in an air-tight container at room temperature for up to 1 week.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Calories: 95 (Calories from Fat: 54)
Total Fat: 6g (Saturated Fat: 5g)
Total Carbohydrates: 11g (Dietary Fiber: 0g