Coconut Macaroon Spritz

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

Directions

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.

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 bag. 

Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.