- 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
- 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.
- 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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