Coconut Macaroon Wreaths

1. 1

   Preheat oven to 325.

2. 2

   Butter and flour your mini-doughnut pan(s) and set aside.

3. 3

   You can also just scoop this out on to a baking sheet and make a hole in the center using your fingers.

4. 4

   In a large bowl, combine condensed milk, flavorings, egg white and salt.

5. 5

   Blend in coconut until fully coated.

6. 6

   Press mixture into doughnut pan, filling to just under the top.

7. 7

   Bake for 16-20 minutes or until lightly golden, rotating once halfway through bake time.

8. 8

   Allow cookies to cool in pan for 10 minutes.

9. 9

   Using a knife, cut around each cookie and pop them out.

10. 10

    In a double boiler, melt chocolate.

11. 11

    Dip the cookies in the melted chocolate and place onto baking tray lined with parchment paper.

12. 12

    Drizzle chocolate over the tops using a piping bag or even just a spoon.

13. 13

    Allow to fully set in refrigerator for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.