August 2, 2011

Cocoa Macaroons

Keepsake Cookies

Prep time:

20 minutes

baking time:

15 to 17 minutes

“For a delicate nuttiness in these tantalizing morsels, Grandma added finely chopped hazelnuts.”

Ingredients

Serves 36

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

Directions

1
Preheat oven to 375°F. Bake the hazelnuts on an ungreased baking sheet until lightly browned, about 8 minutes. Quickly transfer nuts to a clean, dry dish towel. Fold towel and rub vigorously to remove as much of the skins as possible. Chop hazelnuts finely using a food processor, nut grinder or knife.
2
Combine chopped hazelnuts with quick-cooking oats, brown sugar, cocoa powder and flour in a medium bowl until well blended.
3
Reduce oven temperature to 325°F. Combine egg whites, vanilla and salt in a clean, dry medium mixing bowl. Beat until soft peaks form. Slowly add granulated sugar, continuing to beat until stiff peaks form. Fold in hazelnut mixture.
4
Drop level tablespoonfuls of batter onto ungreased baking sheets. Bake until tops of cookies no longer appear wet, about 15 to 17 minutes. Transfer to wire racks to cool. Store in loosely covered container.

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Grandma's Secret Trick

Because it took a little time to remove the skins from hazelnuts, Grandma got the chore out of the way by toasting several pounds of nuts at one time. After the skinned nuts cooled, she stored them airtight in freezer bags and froze them for up to 3 months. When she needed the hazelnuts for a recipe, Grandma removed the amount she needed from the freezer, and soon they were thawed and ready to use.

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