Chocolate and Coconut Macaroon
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Prep time: 10 minutes | Cook time: 8 minutes |Makes 24 macaroons
3 large egg whites, at room temperature
¼ teaspoon salt
¾ cup granulated white sugar
4½ tablespoons unsweetened cocoa powder
2¼ cups unsweetened shredded coconut
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Line the air fryer basket with parchment paper.
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Whisk the egg whites with salt in a large bowl with a hand mixer on high speed until stiff peaks form.
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Whisk in the sugar with the hand mixer on high speed until the mixture is thick. Mix in the cocoa powder and coconut.
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Scoop 2 tablespoons of the mixture and shape the mixture in a ball. Repeat with remaining mixture to make 24 balls in total.
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Arrange the balls in a single layer in the basket and leave a little space between each two balls.
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Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 375ºF (190ºC) and set time to 8 minutes.
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When cooking is complete, the balls should be golden brown.
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Serve immediately.