Heat oven to 325°F. Generously grease 2 cookie sheets or line with parchment paper. In large bowl, beat egg whites slightly. Add sugar, flour, vanilla and food color; blend well. Stir in coconut until evenly moistened.
Drop mixture by 1/3 cupfuls 2 inches apart onto greased cookie sheets. Pat each into tree shape (triangle) about 1/2 inch thick and 4 inches long.
Bake at 325°F. for 17 to 20 minutes or until set and light golden brown around edges, switching positions of cookie sheets halfway through baking. Immediately remove cookies from cookie sheets. Trim away any rough edges with kitchen scissors or knife. Place cookie trees on wire racks. Carefully insert pointed ends of skewers into bottoms of warm trees, pushing skewer into the center of each. Cool 15 minutes or until completely cooled.
Line cooled cookie sheets with waxed paper. In small saucepan, melt white baking bar and butter over low heat, stirring until smooth. Drizzle over cookie trees to resemble snow; place on paper-lined cookie sheets. Refrigerate, uncovered, until white coating is set.
Wrap each cookie tree in colored plastic wrap; tie with ribbon. Arrange in tall container or long narrow box to resemble bouquet.