Description
Nutty, sweet, and exactly what you expect from a coconut macaroon! The texture is crispy on the outside and somewhat sticky and chewy on the inside. The chocolate adds a nice bitterness that cuts through the sweetness. These are so easy to prepare and would make great gifts, plus, they’re easy to freeze!
Ingredients
- 1 (14 ounce) package sweetened flaked coconut
- ⅔ cup sweetened condensed milk
- ¾ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 8 ounces bittersweet chocolate, chopped
Instructions
- 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.
- Mix coconut
- condensed milk
- salt
- and vanilla together in a large bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 40 mins
Servings: 36