Hazelnut Macaroons

A hybrid of French almond macarons and American coconut macaroons, this version of hazelnut macaroons is a treat for your spring, Easter, or Passover seder table.

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Servings 12 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine hazelnut meal and coconut sugar in a medium size bowl. Add egg white and almond extract (if using) and mix to thoroughly combine.
  2. Transfer the mixture to the refrigerator and chill for 20 minutes.
  3. While the cookie mixture chills, preheat oven to 325°F and line a baking sheet with parchment paper.
  4. Portion 1 Tbsp of hazelnut mixture per cookie, spacing evenly on prepared baking sheet. Slightly flatten tops of cookies. Bake for 15 minutes; let cool completely before serving.
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Recipe Comments

2 thoughts on “Hazelnut Macaroons

    1. recipe specialist

      Hi Regina,
      The icing used is just a simple powdered sugar and water glaze. Just start with about 1/2 cup of powdered sugar and add water or milk by the teaspoon until you get the consistency you prefer. Adding the icing is not “Paleo” however, so you may want to skip this step if you’re following this diet.

      Reply

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