Coconut Macaroons with Nutella

(from largomason’s recipe box)

I warmed the Nutella in the microwave for 30 seconds, gave it a stir, another 30 and then just drizzled with a fork. It will not be liquid like a ganache so work quickly – and you may have to warm again to complete the macaroons.

Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk (NOT evaporated)
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt
  • Nutella for drizzling (about 1/4 cup or a little less)

Directions

  1. Preheat oven to 325 degrees

  2. Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

  3. Drop the batter onto sheet pans lined with parchment paper using either a 1-3/4 inch ice cream scoop or two teaspoons. Bake for 25 to 30 minutes at 325 degrees until golden brown. Cool and serve.

  4. The cookies will stay fresh for a few days if wrapped well and left at room temperature.

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