Air Fryer Coconut Macaroons

Ingredients

• 1 package sweetened flaked coconut , 14 ounce
• 0.67 cups sweetened condensed milk
• 0.75 teaspoons kosher salt
• 0.5 teaspoons vanilla extract
• 2 large egg whites , at room temperature
• 8 ounces bittersweet chocolate , chopped

Instructions

1. 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.

2. 2

   Mix coconut, condensed milk, salt, and vanilla together in a large bowl.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.