Air Fryer Coconut Macaroons Recipes

COCONUT MACAROONS RECIPE

Steps:

• In a double boiler, whisk egg whites, sugar and salt together. Heat, stirring constantly until the sugar is dissolved and the mixture is thoroughly heated, then remove from heat.
• Stir in vanilla extract and lemon zest.
• Add shredded coconut and flour, stir until combined.
• Cover the bowl with plastic wrap and refrigerate for 45 minutes.
• Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.
• Using two spoons, drop heaping tablespoons of the mixture on the prepared baking sheets, spacing about 1 inch apart.
• Bake for about 20 minutes until the tops and edges are golden.
• Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
• When the macaroons are cooled completely, melt the chocolate in a double boiler over simmering water (or in the microwave).
• Dip the bottoms of the macaroons in the melted chocolate. Let any excess drip back into the bowl and put the macaroon back on the baking sheet lined with a silicone baking mat or parchment paper. Drizzle tops with chocolate if desired. Let stand until set.
• Then store in an airtight container at room temperature.

AIR FRYER COCONUT CHICKEN

Steps:

• Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
• Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
• Spray the air fryer basket with cooking spray.
• Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
• Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

AIR FRYER COCONUT MACAROONS

Steps:

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

AIR-FRYER LIME MACAROONS

Steps:

• Preheat air fryer to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., In batches, place by tablespoonfuls 1 in. apart on greased tray in air-fryer basket. Cook until browned, 4-5 minutes. Remove to wire racks to cool., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.