- 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.
Reviews forHarveys Coconut Macaroons
"I've made these delicious cookies twice now. The first time I bought 4 boxes of almond paste (8 ounces each) to make up the 3 and a half cups called for in the recipe. I found the almond paste hard to work with ( I could hear and smell the motor of my stand mixer working overtime) until I realized that the eggs needed to be incorporated earlier. Also, the recipe yield said 4 dozen; I got 9 dozen!Today I made them again using two and a half cups of almond paste. The batter was easier to work with, the cookies were just as tasty, and the cookies were $5 cheaper to make. Oh, and even with a cup less almond paste than the original recipe calls for, I got over 6 and a half dozen (81).One last tip: always toast nuts before using in any batter. Really brings out the flavor.**Just read the Test Kitchen Tip! Seems I have used too much almond paste! 8 oz is equal to 1 and a half cups, not just 1. The whole recipe only needs 16 oz according to the tip, but I'm thinking you really need that extra 4 oz. Anyway, wish that tip would have been included in the Taste of Home magazine where I originally found this recipe."