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!

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
36
Yield:
36 macaroons
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

103 calories; protein 1.2g; carbohydrates 12.3g; fat 5.6g; cholesterol 2.2mg; sodium 78.6mg. Full Nutrition
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Reviews

Rating: 5 stars
04/11/2021
This recipe rocks! People Rave about these! I have the Cuisinart fryer that looks like a toaster oven. My oven actually wont do 320 degrees (either 325 or 300 degrees) so I do 325. I use my wire basket with parchment paper at the bottom. Use my cookie scooper to make cookies. I found that if I lightly tap the top of them down so they are a bit flatter, they don't burn badly. I put the basket on the lower rack which really helps. I cook mine for 9 minutes and pull them out immediately. I keep them on the parchment paper and pull all of them on the paper out of the basket and onto a cooling rack. They will be soft until they cool down. And the bottoms will not have any color (I tried flipping them over 1/2 way through to get color on bottoms and that worked but honestly, no need.) Pain to do flip them. Read More
Rating: 2 stars
02/27/2021
This looked so delicious but I don’t know if it was my air fryer that was the problem. I just could not get the timing right. I badly burned the first batch at 9 minutes and then watched them carefully but either over cooked or under cooked. Read More