Coconut Nutella Macaroons

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Combine shredded coconut with Nutella in a medium-sized bowl with a wooden spoon or spatula. Add in vanilla, salt, almond milk and sugar until combined. Fold in egg whites with a fork and mix gently.

3. 3

   Place balls on a cookie sheet with parchment paper or a greased muffin tin and bake for 12-15 minutes or until lightly toasted. Allow to cool for ten minutes and sprinkle tops with extra Nutella. Store in the fridge between sheets of parchment paper.

No additional tips available.