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 ounces) 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
Directions / Instructions
Step 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.
Step 2
Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
Step 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.
Step 4
Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at a time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
Step 5
Cook until golden brown and set, 9 to 10 minutes. Remove parchment from the basket, transfer macaroons to a wire rack, and repeat the process with the remaining coconut mixture using the same piece of parchment paper.
Step 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.
Step 7
Dip flat bottoms of macaroons into melted chocolate and transfer them to a parchment-lined baking sheet to set. Let rest until chocolate firm, about 30 minutes.
source – AllRecipes
