Coconut Macaroons
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These light and airy coconut macaroons come together quickly in the air fryer. Whipped egg whites are the key to their delicate texture, creating a sweet, chewy treat. Find the simple ingredient list and step-by-step instructions to bake these golden macaroons.
Ingredients
- 2 2/3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Steps
- 01Mix the coconut, condensed milk, vanilla, and salt in a bowl.
- 02In a separate bowl, whip the egg whites with a whisk until they hold soft peaks. This takes about 2 minutes by hand.
- 03Gently fold the whipped egg whites into the coconut mixture. The egg whites add lift and hold the macaroon's shape.
- 04Scoop rounded tablespoons onto a plate or parchment-lined tray. Press the tops gently to shape into mounds.
- 05Ready for the air fryer in batches of 6 to 8.
The whipped egg whites are what make these light and pillowy instead of dense coconut bricks. If you skip whipping and just stir the whites in, the macaroons will still taste fine but they'll be flat and chewy instead of tall and airy.
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How to Air Fry It
- 01Preheat air fryer to 320 F.
- 02Mix shredded sweetened coconut, condensed milk, and vanilla extract.
- 03Whip egg whites until stiff peaks form and fold into the coconut mix.
- 04Scoop small mounds onto a piece of perforated parchment paper.
- 05Place in basket and cook for 10 minutes until golden on the edges.
- 06Let sit in the basket for 2 minutes to firm up.
- 07Check and serve once cooled.
Lightly spray the basket or tray before cooking.
Recipe Notes
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