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
- sweetened flaked coconut: 1 pack (14 ounce pack)
- sweetened condensed milk: 0.66667 cup
- kosher salt: 0.75 tsp
- vanilla extract: 0.5 tsp
- egg whites, at room temperature: 2 piece
- ounces bittersweet chocolate: 8 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
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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.
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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.
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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.
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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.
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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.
