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Cocoa Hazelnut Macaroons




Source of Recipe


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Recipe Introduction


servings 3 dozen (3 cookies per servings)
points 2


List of Ingredients




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

Recipe



1. Preheat oven to 375°F. 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 325°F. 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.


Nutrients per Serving
Calories 104
Calories from Fat 24 %
Total Fat 3 g
Saturated Fat
Cholesterol
Carbohydrate 18 g
Fiber 1 g
Protein 3 g
Sodium 112 mg