Air Fryer Coconut Macaroons
Description
These nutty, sweet air fryer coconut macaroons are easy to make, freeze, and are perfect for gifting!
Ingredients
•
1 (14 ounce) package sweetened flaked coconut
•
2/3 cup sweetened condensed milk
•
3/4 teaspoon kosher salt
•
1/2 teaspoon vanilla extract
•
2 large egg whites, at room temperature
•
8 ounces bittersweet chocolate, chopped
Directions
1
Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2
Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3
Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4
Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5
Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6
Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7
Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.