Chocolate Hazelnut Macaroons

Directions:

Preheat the oven to 325 degrees F.

Set two oven racks near the center of the oven and line two baking sheets with parchment paper.

In a medium bowl, mix together the coconut, sweetened condensed milk, chocolate hazelnut spread and vanilla extract. Set aside.

In a medium-sized mixing bowl, using an electric mixer, on high speed, beat the egg whites and salt until stiff peaks form. Then, use a rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 25 to 28 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden brown. Remove baking sheets from oven and let macaroons cool on the pans for a few minutes before transferring to a wire rack to cool completely. The cookies keep well in an airtight container at room temperature for a week.