PREPARATION:

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