A classic Christmas cookie recipe found on mills.no
Coconut wreaths taste like the name suggests of coconut. They are shaped like wreaths, and traditionally also have some grooves on the surface. To achieve this the dough should be run through a meat grinder with a star nozzle or a piping bag with a star opening . If you don’t have neither grinder nor piping bag, the dough can be rolled out to sausages with a thickness of your finger and then tie them together to wreaths. 1 serving in this recipe gives about. 40 cookies.
250 g [9 oz] margarine
250 g [9 oz] flour
250 g [9 oz] grated coconut
250 g [9 oz] sugar
This is what you do
 Cut the margarine into cubes. Crumble the margarine and flour to a grainy mass. Add sugar and coconut. Whisk the egg lightly and add. Work the dough quickly together. If the dough becomes too firm add a little more egg.
 Roll the dough into finger thick lengths and shape them into wreaths. Or put the dough in a piping bag with a star opening and shape wreaths. Put the wreaths on a baking sheet covered with baking paper.
 Bake in oven at 200 C / 390 F for about. 10 minutes.