Back to Harveys Coconut Macaroons

Print Options


Card Sizes

Harveys Coconut Macaroons Recipe

Harveys Coconut Macaroons Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling YIELD:48 servings


  • 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.

Nutritional Facts

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

Reviews for Harveys Coconut Macaroons

Average Rating
Loading Image