Coconut Macaroons

By JAmero4702

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

Details

Servings 48
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 350 degrees. 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 or in a corner of a food-safe plastic bag; insert a large star tip. Transfer dough to the bag. Pipe in 1 inch diameter cookies 2 inches apart onto parchment-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.