Sugar-Dusted Macaroon Trees

This classic cookie taking on the shape of a snow-dusted evergreen is a great gluten-free cookie option and is an elegant, delicious, and fun Christmas treat.


• 2 1/2 cups finely shredded unsweetened coconut

• 3/4 cup granulated sugar

• 2 large egg whites, lightly beaten

• 5 teaspoons pure vanilla extract

• Pinch of kosher salt

• Confectioners’ sugar, for dusting


1. Preheat VENTRAY oven to 350 degrees F.

2. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in VENTRAY stand mixer.

3. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops.

4. Transfer each tree to a baking sheet lined with parchment, spacing them 1 inch apart.

5. Bake until edges are golden and trees are firm, 12 to 14 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

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