Honey Hazelnut Macaroons are a holiday twist on the classic coconut version. These soft, gluten-free cookies are sweetened with only honey and there is a chocolate version too. They are paleo-friendly as well.
Preheat your oven to 250 F (120 C). Line a baking sheet with wax paper or parchment brushed with a thin coat of oil.
Whisk together ground hazelnuts and cinnamon (and optional cocoa) to combine and set aside.
Separate the eggs. Beat the egg whites with salt until they start to stiffen. Add the honey and vanilla and keep beating to a soft peak meringue stage (the mixture will stay in the bowl if turned upside down, but the peaks at the end of the beaters softly turn downwards).
Carefully fold in first the egg yolks, then the hazelnut mixture. Using a cookie scoop, place 16 mounds of the batter onto the prepared baking sheet. Top each cookie with a whole hazelnut.
Bake the cookies for 25-30 minutes. Let the finished cookies cool on the sheet. Store airtight for a few days at room temperature.
Notes
In Germany, macaroons are typically baked on edible wafer papers. To skip that step but still keep the macaroons from sticking, use wax paper or lightly coat parchment with oil and use a sharp thin knife to remove the cooled cookies from the paper.
Keyword cookies, hazlenut macaroons
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