Cocoa Hazelnut Macaroons

Preheat oven to 375°F. Spread hazelnuts in even layer on cookie sheet. Bake 8 minutes or until lightly browned. Quickly transfer nuts to clean dry dish towel. Fold towel; rub vigorously to remove as much of the skins as possible. Finely chop nuts using food processor or chef's knife. Combine chopped nuts, oats, cocoa, brown sugar and flour in medium bowl; mix well.

Reduce oven temperature to 325°F. Combine egg whites, vanilla and salt in clean dry medium mixing bowl. Beat with electric mixer at high speed until soft peaks form. Gradually add granulated sugar; beat at high speed until stiff peaks form. Gently fold in nut mixture with rubber spatula.

Drop level measuring tablespoonfuls of dough onto ungreased cookie sheet. Bake 15 to 17 minutes or until tops of cookies no longer appear wet. Transfer to wire rack. Store in loosely covered container.