Almond Macaroons topped with Nutella
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 (14-ounce) package sweetened flaked coconut
  • ¾ cup sweetened condensed milk
  • ¼ teaspoon almond abstract
  • ½ teaspoon salt
  • 24 whole, unblanched almonds
  • ½ cup nutella, slightly melted
  1. Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
  2. In a large bowl, stir together the flaked coconut, condensed milk, almond abstract and salt.
  3. With a greased tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
  4. Press an almond into the top of each cookie.
  5. 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.
  6. Make sure to watch the heat and adjust dials to maintain 350 degrees.
  7. Slightly melt the nutella in the microwave using a heat resistant bowl, for about 30 seconds.
  8. Transfer the softened nutella into a small, freezer plastic bag, removing air from top of bag and seal close.
  9. Cut the corner tip off one end and pipe the melted nutella on top of the macaroons.
  10. Serve on a decoratie dish and serve alongside homemade hot chocolate, and you will have all the kids and adults coming back for more!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at