Air Fryer Coconut Macaroons recipe

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!


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

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