Harveys Coconut Macaroons Recipe
Ingredients
| Shredded coconut | 1 Cup (16 tbs) | |
| Almond paste | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 5 | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Red candied cherries, halved | ||
Directions
In a food processor or blender, process coconut until finely chopped; set aside.
In a mixing 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
In a mixing 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
Chef
