Chocolate-Hazelnut Macaroons

  • Yield: servings


1cup hazelnuts (filberts; 5 ounces)
1cup sugar
1/4cup unsweetened cocoa
1ounce unsweetened chocolate, chopped
1/8teaspoon salt
2large egg whites
1teaspoon vanilla extract



1 Preheat oven to 350°F. Toast and skin hazelnuts (page 33). Line two large cookie sheets with foil.

2 In food processor with knife blade attached, process hazelnuts, sugar, cocoa, chocolate, and salt until nuts and chocolate are finely ground. Add egg whites and vanilla and process until blended.

3 Drop dough by rounded measuring tea­spoons, using another spoon to release dough, 2 inches apart, on prepared cookie sheets. Bake until tops feel firm when pressed lightly, 10 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool cookies on cookie sheets on wire racks. Repeat with remaining dough.

4 Store cookies in cookie jar up to 3 days.

Reprinted with permission from Good Housekeeping's The Cookie Jar Cookbook: 65 Recipes for Classic, Chunky and Chewy Cookies, Hearst Books, 2011

Nutritional Info *per serving

  • Calories 60
  • Fat 3
  • Saturated Fat 1
  • Cholesterol 0
  • Sodium 15
  • Carbohydrate 8
  • Fiber 0.5
  • Protein 1