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Chocolate-Dipped Hazelnut Macaroons

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Total Time
Prep: 35 min. Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Deirdre Cox, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri

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To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Test Kitchen Approved

Chocolate-Dipped Hazelnut Macaroons

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Prep Time 35 min
Cook Time 15 min
Yield 2 dozen

Ingredients

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

Directions

  1. 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.
  2. Cut a small hole in the tip of a pastry bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets.
  3. Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely.
  4. Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, about 1 hour.

Nutrition Facts

1 cookie: 134 calories, 8g fat (2g saturated fat), 0 cholesterol, 5mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 2g protein.

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