5 Mouth-watering Macaroon Recipes

Cocoa Hazelnut Macaroons
Cocoa Hazelnut Macaroons
Cocoa Hazelnut Macaroons

This macaroon recipe calls for hazelnuts and oats, because sometimes you feel like a nut.


  • 1/3 cup hazelnuts
  • 3/4 cup quick oats
  • 6 tablespoons unsweetened cocoa powder
  • 1/3 cup light brown sugar
  • 2 tablespoon all purpose flour
  • 4 egg whites
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon granulated sugar


  1. Preheat oven to 375 degrees.
  2. Spread hazelnuts in even layer on cookie sheet and bake 8 minutes, or until slightly browned.
  3. Quickly transfer nuts to a clean, dry dishtowel. Fold towel and rub vigorously to remove as much of the skins as possible.
  4. Finely chop nuts using food processor or chef's knife.
  5. Combine chopped nuts, oats, cocoa and brown sugar in medium bowl and mix well.
  6. Reduce oven temperature to 325 degrees.
  7. Combine egg whites, vanilla and salt in clean dry medium mixing bowl.
  8. Beat with electric mixer at high speed until stiff peaks form.
  9. Gently fold in nut mixture with spatula.
  10. Drop level tablespoons of dough onto ungreased cookie sheet.
  11. Bake 15 to 17 minutes or until tops of cookies no longer look wet.
  12. Transfer to wire rack to cool and store in loosely covered container.

Yields: 3 dozen cookies