Home > Recipes > Harveys Coconut Macaroons

Harveys Coconut Macaroons Recipe

This recipe originated nearly 100 years ago at Gerstner & Koeble Konditory, a pastry shop in Vienna, Austria, which has delivered cakes, pastries and cookies to the Vienna Opera House since 1945.—Norbert Koblitz, Harveys, Lake Tahoe, Nevada

This recipe is:

Quick

[X]

Rate Harveys Coconut Macaroons Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Harveys Coconut Macaroons Recipe

Prep: 15 min. Bake: 15 min./batch

Yield: 24 Servings

15 15 30

Ingredients

1 cup flaked coconut
3-1/2 cups almond paste
1 cup all-purpose flour
2/3 cup sugar
5 eggs
1/2 cup chopped walnuts
Red candied cherries, halved

Directions

In a food processor or blender, process coconut until finely chopped; set aside. In a bowl, beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time; beat until smooth. Stir in nuts. Place dough in a pastry bag with a large star tip; pipe onto baking sheets covered with parchment paper or foil. Top with cherries. Bake at 350° for 15-20 minutes or until golden brown. Cool 5 minutes before removing to wire racks. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 243 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 26 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Harveys Coconut Macaroons in Taste of Home December/January 1996, p51