Coconut Macaroons
Coconut macaroons are the perfect bite-sized treat for any occasion. They're chewy on the inside, crispy on the outside, and full of coconutty flavor. Plus, they're incredibly easy to make, requiring just a few simple ingredients. To start, we'll whisk together the dry ingredients: unsweetened shredded coconut, almond flour, and granulated sweetener. Then, we'll add in the wet ingredients: unsweetened coconut milk, egg white, vanilla extract, and almond extract. Once the batter is well combined, we'll form it into 1-inch balls and place them in the air fryer. The air fryer will cook the macaroons quickly and evenly, resulting in a golden brown exterior and a chewy, moist interior. Be sure to let the macaroons cool for a few minutes before serving, so that they can set up. These coconut macaroons are the perfect way to satisfy your sweet tooth without feeling guilty. They're gluten-free, grain-free, and refined sugar-free, so you can enjoy them without worry.
Coconut macaroons have a long and storied history. The first known recipe for macaroons appeared in a Venetian cookbook in the 16th century. The recipe called for a mixture of ground almonds, sugar, and egg whites, which was then fried in oil. These macaroons were very different from the coconut macaroons that we know today. The first recipe for coconut macaroons appeared in a cookbook in the late 19th century. This recipe called for a mixture of shredded coconut, sugar, and egg whites, which was then baked in the oven. These macaroons were more similar to the coconut macaroons that we know today, but they were still quite dense and chewy. In the early 20th century, a baker named Adolf Levitt came up with a new recipe for coconut macaroons. Levitt's recipe called for a mixture of shredded coconut, almond flour, sugar, and egg whites, which was then baked in the oven. This recipe resulted in a macaroon that was lighter and more delicate than previous recipes. Levitt's recipe quickly became the standard for coconut macaroons, and it is still used by many bakers today. Over the years, there have been some minor variations on Levitt's recipe, but the basic ingredients and method remain the same.
Coconut Macaroons Coconut Macaroons Coconut Macaroons Coconut Macaroons
Prep time: 10 | Cook time: 12 | Serves: 12
Ingredients
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1/4 cup granulated sweetener
  • 1/4 cup unsweetened coconut milk
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Instructions
  1. Preheat air fryer to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the coconut, almond flour, sweetener, coconut milk, egg white, vanilla extract, and almond extract. Stir until well combined.
  3. Form the mixture into 1-inch balls and place on the air fryer basket.
  4. Air fry for 10-12 minutes, or until golden brown.
  5. Let cool for a few minutes before serving.
Why It Works
  • The combination of shredded coconut and almond flour gives these macaroons a great texture. The shredded coconut provides a chewy interior, while the almond flour gives them a crispy exterior.
  • The sweetener helps to balance out the tartness of the coconut and almond flour.
  • The egg white helps to bind the ingredients together and gives the macaroons their characteristic shape.
  • The vanilla and almond extracts add a delicious flavor to the macaroons.