Air Fryer Coconut Macaroons

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. (10 minutes)

In a large bowl, combine the coconut, sweetened condensed milk, salt, and vanilla extract. Stir until well combined. (5 minutes)

In a separate, clean medium bowl, using an electric mixer with a whisk attachment, beat the egg whites on medium-high speed until stiff, glossy peaks form. This should take approximately 90 seconds. (90 seconds)

Gently fold the whipped egg whites into the coconut mixture until just combined. Be careful not to overmix, as this will deflate the egg whites. (3 minutes)

Working in batches to avoid overcrowding, spoon level tablespoons of the coconut mixture onto the prepared parchment paper in the air fryer basket, leaving a little space between each macaroon (about 6 at a time). Carefully transfer the parchment with coconut rounds into the air fryer basket. (5 minutes)

Air fry until the macaroons are golden brown and set, approximately 9 to 10 minutes. (9-10 minutes)

Remove the parchment paper with the macaroons from the air fryer basket and transfer the macaroons to a wire rack to cool. Repeat the process with the remaining coconut mixture, using the same piece of parchment paper for efficiency. (5 minutes)

Place the chopped bittersweet chocolate in a medium, microwave-safe bowl. Microwave on high power in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth, about 90 seconds total. (90 seconds)

Dip the flat bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped macaroons on a parchment-lined baking sheet to set. (10 minutes)

Let the chocolate-dipped macaroons rest at room temperature until the chocolate is firm and set, approximately 30 minutes. (30 minutes)