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TEST KITCHEN APPROVED

Harveys Coconut Macaroons

Name: Harveys Coconut Macaroons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 4 dozen
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Norbert Koblitz, Lake Tahoe, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 25, 2022

As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. —Norbert Koblitz, Lake Tahoe, Nevada

TEST KITCHEN APPROVED

Harveys Coconut Macaroons

1 Reviews Add your review

Yield:about 4 dozen

Prep:15 min

Cook:15 min

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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

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Directions

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; 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.