Preheat the oven to 325 degrees F. Line two baking sheet with parchment paper.
Separate the eggs, making sure no yolk drips into the whites. Place the egg whites in the bowl of an electric stand mixer. Add the sugar, vanilla, salt, and cream of tartar. Using a whisk attachment, whip the egg whites on high until a very firm meringue forms.
Turn the mixer on low and mix in the cornstarch and green food coloring. Then turn off the mixer and fold in the shredded coconut.
Use a 1 1/2-tablespoons cookie scoop to portion out the cookies. Place them 2 inches apart on the baking sheets. Then use the wide end of a chopstick to swirl a hole in the middle of each mound, creating a wreath shape.
Bake for 18-20 minutes until golden around the edges. Cool completely. Then peel the cookies off the paper before decorating.
Use decorating icing to pipe a small bow at the top of each cookie. Press a red hot candy in the center of each bow, as the knot. Once the icing is dry, store in an airtight container, with parchment or wax paper between the layers, for up to a week at room temperature.