Youre less than 10 ingredients away from these hazelnut-spiked macaroons.
As for toppings, we like snowy white coconut, but sprinkles are also an excellent option.
Shop for blue and white nonpareils for Hanukkah celebrations, or choose any color you prefer.
Photo:Fred Hardy
Pro tip: Shape the cookies with wet hands to minimize stickiness.
Dipping the spoon that youre using to make indentations in the cookies in water will also help.
Wipe the spoon after every few cookies.
Then bake, fill, and enjoy!
This recipe was developed by Melissa Gray.
Line 2 baking sheets with parchment paper.
Pulse in vanilla until combined, about 2 pulses.
Gradually add egg whites through food chute, pulsing until well combined and mixture holds when pressed together.
Transfer mixture to a large bowl and stir in remaining 1 cup coconut.
Scoopcoconut mixture into 1-tablespoon mounds; roll into balls and place 1 inch apart on prepared baking sheets.
With wet fingertips, press dough together to smooth any cracks in edges.
Bake until cookies are set and bottoms are lightly golden, about 15 minutes.
If cookies have puffed or cracked, indent centers again and press cookies back together while hot.
Let cool completely on baking sheets on wire racks, about 1 hour.
Stir hazelnut-chocolate spread until softened and smooth.
Spoon or pipe spread into centers of cooled cookies, smoothing into an even layer if needed.
Store in an airtight container at room temperature for up to 5 days.
2,000 calories a day is used for general nutrition advice.
