Air Fryer Coconut Macaroons

Air Fryer Coconut Macaroons

These Air Fryer Coconut Macaroons are nutty, sweet, and perfectly crispy on the outside with a chewy, sticky inside. The addition of melted chocolate gives them a nice balance of sweetness and bitterness. They’re incredibly easy to make and would make fantastic gifts — plus, they freeze beautifully! Let’s get started!

Preparation Time: 15 minutes

Cooking Time: 55 minutes

Additional Time: 30 minutes (for chocolate to set)

Total Time: 1 hour 40 minutes

Servings: 36 macaroons

Yield: 36 macaroons

Ingredients:

• 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:

1. Preheat the Air Fryer:

• Preheat the air fryer to 320°F (160°C) for about 10 minutes.
• Cut a piece of parchment paper to fit the air fryer basket, leaving about 1 inch on each side for easy handles.

2. Mix the Coconut Mixture:

• In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk, kosher salt, and vanilla extract. Stir well until everything is evenly mixed.

3. Beat the Egg Whites:

• In a medium bowl, use an electric mixer with a whisk attachment to beat the egg whites on medium-high speed until stiff peaks almost form, about 90 seconds.
• Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites too much.

4. Form the Macaroons:

• Using a tablespoon, spoon level tablespoons of the coconut mixture and form into small rounds. Place these rounds onto the prepared parchment paper. Do this in batches, placing about 6 macaroons at a time.
• Carefully transfer the parchment with the coconut rounds into the preheated air fryer basket.

5. Air Fry the Macaroons:

• Air fry at 320°F (160°C) for about 9 to 10 minutes or until golden brown and set.
• Once cooked, remove the parchment paper from the air fryer and transfer the macaroons to a wire rack to cool.
• Repeat with the remaining coconut mixture using the same parchment paper.

6. Melt the Chocolate:

• Microwave the bittersweet chocolate in a microwave-safe bowl. Heat on high for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments until the chocolate is completely melted and smooth (about 90 seconds total).

7. Dip in Chocolate:

• Dip the flat bottoms of each macaroon into the melted chocolate, then place them onto a parchment-lined baking sheet to set.
• Let the chocolate firm up for about 30 minutes at room temperature.

Cook’s Notes:

• Customizations: You can bulk up the macaroons by adding Rice Krispies® or sprinkle with festive sprinkles for a fun touch.
• Chocolate Variations: Try dipping the macaroons in crushed pistachios or another chopped nut for a delicious spin.
• Storage: These macaroons can be stored in an airtight container for up to 5 days. For longer storage, freeze them!

Nutritional Information (per macaroon):

• Calories: 103 kcal
• Total Fat: 6g (7% DV)
  • Saturated Fat: 5g (23% DV)
• Cholesterol: 2mg (1% DV)
• Sodium: 79mg (3% DV)
• Total Carbohydrates: 12g (4% DV)
  • Dietary Fiber: 2g (6% DV)
  • Total Sugars: 10g
• Protein: (no specific amount)
• Vitamin C: 0mg (1% DV)
• Calcium: 18mg (1% DV)
• Iron: 0mg (1% DV)
• Potassium: 84mg (2% DV)

Q&A Section:

Q: Can I use unsweetened coconut for this recipe?
A: It’s best to use sweetened flaked coconut for this recipe, as it provides the right amount of sweetness. However, if you use unsweetened coconut, you may need to adjust the amount of sweetened condensed milk or add a bit more sugar.

Q: Can I use a different type of chocolate?
A: Yes! You can use milk chocolate, semi-sweet chocolate, or even white chocolate instead of bittersweet chocolate. The flavor will change, but it will still be delicious.

Q: Can I make these macaroons without an air fryer?
A: Yes! You can bake these macaroons in a conventional oven. Preheat your oven to 325°F (160°C) and bake the macaroons for about 12-15 minutes, or until golden brown.

Q: How can I store these macaroons?
A: Store macaroons in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let the chocolate set completely before freezing.

Q: Can I freeze these macaroons?
A: Yes! After the macaroons have cooled and the chocolate has set, you can place them in a freezer-safe container and store them for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours.

Q: Can I add nuts or other mix-ins to the coconut mixture?
A: Absolutely! You can add chopped pistachios, almonds, or pecans to the coconut mixture before forming the macaroons for a fun twist. Just ensure the nuts are finely chopped so they blend well with the coconut.

Q: Why are my macaroons not holding their shape?
A: This could be due to overmixing the egg whites or under-beating them. Ensure the egg whites are at stiff peaks before folding them into the coconut mixture. Additionally, make sure you’re spooning level tablespoons and not overfilling them.

These Air Fryer Coconut Macaroons are a delightful, easy-to-make treat that can be enjoyed as a snack, dessert, or given as gifts. They are customizable, freeze well, and always come out crispy and delicious!