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2 dozen cookies

Ingredients Nutrition

  • 1 package refrigerated sugar cookie dough (20 ounces)
  • 2 cups shredded coconut
  • 2 drops green food coloring (2 to 3)
  • 1 container french vanilla frosting (16 ounces)
  • green sugar or red cinnamon candies


  1. Preheat oven to 350*F.
  2. Remove dough from wrapper according to package directions.
  3. Divide dough in half; wrap half of dough in plastic wrap and refrigerate.
  4. Roll out remaining half of dough on well-floured surface to 1/8-inch thickness.
  5. Cut with cookie cutters to resemble wreaths.
  6. Repeat with remaining half of dough.
  7. Place cookies about 2 inches apart on ungreased baking sheets.
  8. Bake 7 to 9 minutes ot until edges are lightly browned.
  9. Remove cookies from baking sheets to wire racks or cool completely.
  10. Place coconut in resealable plastic food storage bag.
  11. Add food color, seal bag and shake until coconut is evenly tinted.
  12. Frost cookies with frosting and decorate with coconut, green sugar and cinnamon candies.

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