Ingredients
2 large egg whites
4 tsp. honey
Pinch of kosher salt
1 1/2 c. unsweetened shredded coconut
Olive oil cooking spray
1/2 c. semisweet chocolate chips
1 tsp. virgin coconut oil
Preparation
Step 1In a medium bowl, whisk egg whites, honey, and salt until foamy. Add coconut and stir to combine.Step 2Line an air-fryer basket with foil, leaving about a 1" overhang on 2 opposite sides. Lightly coat foil with cooking spray.Step 3Tightly pack coconut mixture into a tablespoon measuring spoon. Carefully arrange mounds flat side down in prepared basket, spacing about 1/4" apart. Cook at 320° until set on top and light golden in places, 3 to 5 minutes. Flip and continue to cook until flat side is set and dry to the touch, 1 to 2 minutes more. Using foil overhang, carefully remove macaroons from air fryer. Let cool.Step 4Line a small baking sheet or plate with parchment. In a small heatproof bowl, combine chips and oil. Microwave on high, stirring, until just melted and smooth, about 1 minute.Step 5Dip flat side of macaroons into chocolate mixture. Transfer to prepared sheet chocolate side down. Refrigerate until chocolate is set, about 20 minutes.
For a pink, raspberry-infused version, smash 1/4 cup fresh raspberries into the foamy egg white mixture with a fork and then toss in the coconut. Form and fry according to recipe instructions. Can’t get enough coconut? Try our recipes for Lemon Coconut Tart, the Ultimate Coconut Layer Cake, and Macadamia Nut Blondies. Nutrition (per serving): 114 calories, 2 g protein, 9 g carbohydrates, 2 g fiber, 6 g sugar, 9 g fat, 8 g saturated fat, 23 mg sodium
