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Harveys Coconut Macaroons

 Harveys Coconut Macaroons
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
24 ServingsPrep: 15 min. Bake: 15 min./batch


  • 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.
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.