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

15 mins
55 mins
30 mins
1 hr 40 mins
36 macaroons


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


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.

  • 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


Rating: 5 stars
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
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