Nutella Drizzled Coconut Macaroons

I hope everyone had a good weekend! We sure did. Time to get back into the hustle & bustle of things tomorrow though! I had some coconut in the fridge leftover from my holiday baking and I really wanted to use it up so I thought macaroons would be good. I love macaroons (and I would totally LOVE to try some parisian macaroons that are so hard to find in the U.S., how good do they look? Anyone know where to find them?) Anyway, I've never made macaroons at home before, so I was really hoping that they'd turn out. They did! I only had 1 problem..since I made these on a whim and didn't "plan" it, I had no almond extract on hand, so I used vanilla and..nu uh, didn't really work. You really need that almond extract flavor. So, next time I'll get it 100% right, and while they were still great, the vanilla flavor just didn't work very well. I'll tell you what DID work well...the NUTELLA! If you have never had nutella, man, you are missing out! It is an amazing chocolate-hazelnut spread that is insanely delicious and TOTALLY dangerous! I mean seriously, you can just eat this delectable goodness right off a spoon. If you've never had nutella, but have had a Ferrero Rocher chocolate (amazing in itself!) , nutella IS the chocolate cream in the middle of the chocolate. They sell it at most grocery stores right next to the peanut butter. It originated in Italy and people there use it like we use peanut butter. I bought a jar the other day with the intent of using it in various baking recipes and thought it would be great drizzled on the macaroons instead of just plain chocolate. It was over-the-top delish of course. Okay, I'm getting tired of talking about nutella..just try it! =)