• 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
  • Directions

  • 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 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 basket, transfer macaroons to a wire rack, and repeat the process with 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 to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

  • Cook's Notes:

    These can be bulked up a bit by adding Rice Krispies(R) or fun festive sprinkles.

    You could dip the chocolate in crushed pistachios or another nut for a fun spin.

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