Harveys Coconut Macaroons
Total TimePrep: 15 min. Bake: 15 min./batch + cooling
Makesabout 4 dozen
- 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; insert a large star tip. Transfer dough to bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.
Nutrition Facts1 cookie: 121 calories, 7g fat (1g saturated fat), 19mg cholesterol, 14mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.