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