Shrimp on skewers marinated in lime and tequila then cooked throughout the summer.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 36 |
| Yield: | 36 macaroons |
Ingredients
- 1 (14 ounce) package sweetened flaked coconut
- ⅔ cup sweetened condensed milk
- ¾ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 8 ounces bittersweet chocolate, chopped
Instructions
- 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.
- These can be bulked up a bit by adding Rice Krispies(R) or fun festive sprinkles.
- You could dip the chocolate in crushed pistachios or another nut for a fun spin.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 79 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe rocks! People Rave about these! I have the Cuisinart fryer that looks like a toaster oven. My oven actually wont do 320 degrees (either 325 or 300 degrees) so I do 325. I use my wire basket with parchment paper at the bottom. Use my cookie scooper to make cookies. I found that if I lightly tap the top of them down so they are a bit flatter, they don’t burn badly. I put the basket on the lower rack which really helps. I cook mine for 9 minutes and pull them out immediately. I keep them on the parchment paper and pull all of them on the paper out of the basket and onto a cooling rack. They will be soft until they cool down. And the bottoms will not have any color (I tried flipping them over 1/2 way through to get color on bottoms and that worked but honestly, no need.) Pain to do flip them.
This looked so delicious but I don’t know if it was my air fryer that was the problem. I just could not get the timing right. I badly burned the first batch at 9 minutes and then watched them carefully but either over cooked or under cooked.