Almond Macaroons Topped with Nutella

Directions:

1. Preheat grill with pizza stone or Blue Rhino Razor for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 350°F.
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. 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.
   Razor: 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.
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 decorative dish and serve alongside homemade hot chocolate, and you will have all the kids and adults coming back for more!