Harveys Coconut Macaroons |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This recipe originated nearly 100 years ago at Gerstner & Koeble Konditory, a pastry shop in Vienna, Austria, which has delivered cakes, pastries and cookies to the Vienna Opera House since 1945.Norbert Koblitz, Harveys, Lake Tahoe, Nevada Ingredients:
1 cup flaked coconut |
3-1/2 cups almond paste |
1 cup king arthur unbleached all-purpose flour |
2/3 cup sugar |
5 eggs |
1/2 cup chopped walnuts |
red candied cherries, halved |
Directions:
1. In a food processor or blender, process coconut until finely chopped; set aside. In a bowl, beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time; beat until smooth. Stir in nuts. Place dough in a pastry bag with a large star tip; pipe onto baking sheets covered with parchment paper or foil. Top with cherries. Bake at 350° for 15-20 minutes or until golden brown. Cool 5 minutes before removing to wire racks. Yield: about 4 dozen.
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