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Chocolate-Dipped Hazelnut Macaroons

 Chocolate-Dipped Hazelnut Macaroons
These pretty cookies are perfect for the special holiday season and not that difficult to make!—Deirdre Cox, Kansas City, Missouri
24 ServingsPrep: 35 min. Bake: 15 min./batch + cooling


  • 2/3 cup whole hazelnuts, toasted and skins removed
  • 3/4 cup sugar, divided
  • 1 package (7 ounces) almond paste, crumbled
  • 2 egg whites
  • 6 ounces semisweet chocolate, melted


  • Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food
  • processor; process until nuts are finely ground. Add almond paste,
  • egg whites and remaining sugar; process until blended, about 3
  • minutes.
  • 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 pastry tip. Fill bag with
  • hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment
  • paper-lined baking sheets.
  • Bake 12-14 minutes or until light brown. Cool on pans 1 minute.
  • Remove to wire racks to cool completely.
  • Dip bottom of each cookie in melted chocolate; allow excess to drip
  • off. Place on waxed paper-lined baking sheets; refrigerate 1 hour or
  • until set. Yield: 2 dozen.