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Harveys Coconut Macaroons

1 review
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 Recipes Test Kitchen

Taste Recipes'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 review
Prep Time 15 min
Cook Time 15 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
Text Ingredients

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.

Nutrition Facts

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

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