Harveys Coconut Macaroons Recipe

4 1 1
Harveys Coconut Macaroons Recipe
Harveys Coconut Macaroons Recipe photo by Taste of Home
Publisher Photo

Harveys Coconut Macaroons Recipe

Read Reviews
4 1 1
Publisher Photo
The recipe for these coconut macaroons originated with Gerstner, a pastry shop in Vienna, Austria, which has been crafting cakes, pastries and cookies since 1847.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

  • 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

Directions

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.
Test Kitchen Tip
  • Almond Paste is sold by weight, not volume. 8 oz is equivalent to 1-1/2 cups. So you'll need to purchase 16 oz for this recipe.
  • Originally published as Harveys Coconut Macaroons in Taste of Home December/January 1996, p51

    Nutritional Facts

    1 cookie: 121 calories, 7g fat (1g saturated fat), 19mg cholesterol, 14mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.

    Popular Videos

    • 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
    1. 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.
    2. 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.
    Test Kitchen Tip
  • Almond Paste is sold by weight, not volume. 8 oz is equivalent to 1-1/2 cups. So you'll need to purchase 16 oz for this recipe.
  • Originally published as Harveys Coconut Macaroons in Taste of Home December/January 1996, p51

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forHarveys Coconut Macaroons

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Amnnamazing User ID: 8329147 283107
    Reviewed Feb. 2, 2018

    "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."

    Loading Image