Recipe for Sheryl's Hazelnut Cocoa Macaroons

Submitted by: Sheryl M. Albany, NY

Recipe Ingredients:
1/3  cup Hazelnuts
3/4  cup quick oats
1/3  cup brown sugar
tablespoons unsweetened cocoa powder
tablespoons all purpose flour
egg whites
teaspoon vanilla
1/2  teaspoon salt
1/3  cup plus 1 tablespoon granulated sugar

Cooking Directions:
1.  Preheat oven to 375F. Spread Hazelnuts in even layer on cookie sheet. Bake 8 minutes or until lightly browned. Quickly transfer nuts to clean dry dish towel. Fold towel; rub vigorously to remove as much of the skins as possible. Finely chop nuts using food processor or chef's knife. Combine with oats, brown sugar, cocoa and flour in medium bowl; mix well. Set aside

2.  Reduce oven temperature to 325F. Combine egg whites, vanilla and salt in clean dry medium mixing bowl. Beat at high speed of electric mixer until soft peaks form. Gradually add granulated sugar; continue to beat on high until stiff peaks form. Gently fold in hazelnut mixture with rubber spatula

3.  Drop level measuring tablespoonfuls of dough onto cookie sheet. Bake 15 to 17 minutes or until tops of cookies no longer appear wet. Transfer to cooling rack. Store in loosely covered container.

    Raw Hazelnuts / Filberts (No Shell) Raw Hazelnuts / Filberts (No Shell)
Natural hazelnuts (filberts) are high in protein and low in fat.

All recipes are listed in good faith and Nuts.com fully respects copyright protection and private property of original recipe authors. If a recipe is listed against an author's wishes, please contact us and we will remove the recipe immediately.