Harveys Coconut Macaroons Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES: 48 servings


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

Nutritional Facts

1 cookie: 121 calories, 7g fat (1g saturated fat), 19mg cholesterol, 14mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a food processor or blender, process coconut until finely chopped; set aside. Beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time, beating well after each addition; beat until smooth. Stir in nuts.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer dough to bag. Pipe 1-in. diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks. Yield: about 4 dozen.
Originally published as Harveys Coconut Macaroons in Taste of Home December/January 1996, p51

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