Ingredients
Scale
- 1 egg white
- 2 tsp. vanilla
- 1/8 tsp. salt
- 2/3 cup sweetened condensed milk
- 3 1/2 cups sweetened flaked coconut
- 7 oz. Nutella
Instructions
- Preheat oven to 325 degrees.
- Line two cookie sheets with parchment paper.
- In a large bowl, stir together the egg white, vanilla, salt and sweetened condensed milk.
- Stir in the coconut until well blended.
- Drop the dough by rounded tablespoons about 2 inches apart onto the cookie sheets.
- Bake one sheet at a time until the cookies are light golden brown, 15 – 20 minutes.
- Cool the cookies on the baking sheets until slightly set.
- Remove to a wire rack with a wide spatula.
- Once the cookies are completely cooled, line two baking sheets with parchment paper.
- Melt 7 oz. of Nutella in a small heatproof bowl set over a pan of simmering water, stirring until smooth. (Double boiler)
- Remove from heat.
- Holding macaroon by its top, dip the bottom into the melted Nutella.
- Scrape off the excess and place the macaroon on the prepared baking sheet. Repeat.
- Refrigerate the macaroons until the Nutella sets, 15 – 30 minutes.