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Crispy Air Fryer Coconut Macaroons

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
100 min
SERVINGS
36 servings
Dessert French Italian
Crispy Air Fryer Coconut Macaroons
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
Instructions
1
Firstly, preheat the air fryer to a high temperature of 320 degrees F (160 degrees C) for an extended period of ten minutes to ensure optimal performance.
2
Next, cut a sheet of parchment paper to fit the air fryer basket, leaving an ample 1 inch margin around each side for convenient handling.
3
Meanwhile, combine shredded coconut, sweetened condensed milk, a pinch of salt, and a hint of vanilla in a large mixing bowl to create the foundation of your macaroon mixture.
4
Using an electric mixer with a whisk attachment, whip egg whites in a separate bowl on medium-high speed until they become stiff and almost double in volume, taking around 90 seconds to achieve this.
5
Mix the egg whites with the coconut mixture on a low setting, blending them together until well combined.
6
To avoid overcrowding the air fryer basket, divide the coconut mixture into manageable batches and spoon out level tablespoons of the mixture onto the parchment paper, spacing them about 6 inches apart.
7
Carefully slide the parchment paper with coconut rounds into the air fryer basket, taking care not to touch the hot surfaces.
8
Cook the macaroons until they turn golden brown and set, taking around 9 to 10 minutes to achieve the perfect texture.
9
Remove the parchment paper from the air fryer basket and transfer the macaroons to a wire rack for cooling.
10
Repeat the process with the remaining coconut mixture, using the same piece of parchment paper to minimize waste.
11
Melt high-quality chocolate in a microwave-safe bowl on high power for 30 seconds, then stir until smooth.
12
Continue microwaving and stirring the chocolate in 30 second increments until it becomes fully melted and smooth, taking around 90 seconds to achieve the desired consistency.
13
Dip the flat bottoms of the macaroons into the melted chocolate, taking care not to get any on the sides.
14
Transfer the dipped macaroons to a parchment-lined baking sheet and let them set until the chocolate firms up, taking around 30 minutes to achieve the perfect finish.