Air Fryer Lime Macaroons Recipes

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.

COCONUT LIME MACAROONS

Steps:

• Preheat oven to 325*F Line baking sheet with non-stick foil, parchment paper or a baking mat. In a small bowl whip together egg whites, sugar, lime juice, salt, and vanilla extract until foamy. Stir in lime zest. In a large bowl toss together coconut and flour. Add wet ingredients to dry ingredients and stir until well incorporated. Using a small cookie scoop or a spoon, form small balls and place on cookie sheet 2 inches a part. Bake 10 - 12 minutes, turning 1/2 way through. Remove from oven. Allow cookies to cool for 2 minutes before transferring to a wire rack. Once cool, melt chocolate and dip macaroons into chocolate. Turn macaroons upside down, allowing to dry and harden before serving.