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
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 24 servings


  • 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

Nutritional Facts

2 each: 243 calories, 13g fat (3g saturated fat), 44mg cholesterol, 26mg sodium, 28g carbohydrate (13g sugars, 2g fiber), 6g protein.


  1. 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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