Harveys Coconut Macaroons
|Shredded coconut||1 Cup (16 tbs)|
|Almond paste||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Red candied cherries||1⁄4 Cup (4 tbs), halved|
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