Finished grilled macaroons on a white table.

Almond Macaroons Topped with Nutella

Name: Almond Macaroons Topped with Nutella
Prep time: 20 min
Cook time: 20 min
Yield: 24 Servings
Cuisine: Desserts
Ingredients: 1 (14-oz) pkg Sweetened Flaked Coconut; 3/4 cup Sweetened Condensed Milk; 1/4 tsp Almond Abstract; 1/2 tsp Salt; 24 Whole, unblanched almonds; 1/2 cup Nutella®, slightly melted; Additional Items:; Metal Tablespoon or Metal Scoop; Baking Sheet; Parchment Paper

Courtesy of Bull Outdoor Products

Makes: 24 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 20 minutes

Ingredients:

1 (14-oz) pkg	Sweetened Flaked Coconut
3/4 cup	Sweetened Condensed Milk
1/4 tsp	Almond Abstract
1/2 tsp	Salt
24	Whole, unblanched almonds
1/2 cup	Nutella®, slightly melted

Additional Items:

• Metal Tablespoon or Metal Scoop
• Baking Sheet
• Parchment Paper

Directions:

Preheat grill with pizza stone or griddle for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 350°F.
In a large bowl, stir together the flaked coconut, condensed milk, almond abstract and salt.
With a greased tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
Press an almond into the top of each cookie.
Grill: Place the baking sheet on top of the pizza stone and close the lid and bake for 15 minutes, until lightly browned. Be careful to keep an eye on these so they do not burn.
Griddle: Place macaroons directly on griddle and bake for 15 minutes, until lightly browned. Be careful to keep an eye on these so they do not burn.
Make sure to watch the heat and adjust dials to maintain 350 degrees.
Slightly melt the Nutella in the microwave using a heat resistant bowl, for about 30 seconds.
Transfer the softened Nutella into a small, freezer plastic bag, removing air from top of bag and seal close.
Cut the corner tip off one end and pipe the melted Nutella on top of the macaroons.
Serve on a decorative dish and serve alongside homemade hot chocolate, and you will have all the kids and adults coming back for more!