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Nutella Coconut Macaroons

Homemade coconut macaroons are so much better when filled with Nutella, dipped in chocolate and topped with toasted pecans.


  • 2 large eggwhites, at room temperature
  • 1/2 cup granulated white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cake flour, sifted
  • 1 ½ cups dried unsweetened coconut, shredded or flaked
  • ½ cup Nutella
  • 200g dark chocolate (melted)
  • ¼ cup hazelnuts


  1. Preheat an oven to 325F.
  2. Place hazelnuts onto a baking tray and bake for 10 min or until golden. Allow to cool completely. Roughly chop with a large knife. Set aside.
  3. Place egg whites, sugar and salt into a large mixing bowl. Whisk until mixture looks creamy (about 1 min). Add vanilla extract and flour and whisk until well combined.
  4. Add coconut and mix until well coated.
  5. Place about 1 tbsp of mixture into a mini silicone muffin tray. Poke a hole in the centre.
  6. Bake for 15-20 min or until golden brown.
  7. Once cooled down take out of the moulds. Fill the hole with Nutella and dip the bottom into melted chocolate. Place on a baking tray lined with baking paper and allow to set. Drizzle with melted chocolate and finished with a sprinkle of chopped toasted hazelnuts.