Air fryer recipe · Desserts & Bakes
Coconut Macaroons
Chewy coconut mounds with lightly golden edges.
- 16 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 510kcal
- 6.9 gprotein
- 39.2 gcarbs
- 38.8 gfat
- 9.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- coconut2 cups shredded
- condensed milk1/2 cup
- flour2 tbsp
- sugar2 tbsp
Method
Mix the base
Stir the coconut, condensed milk, flour and sugar into a thick, sticky mix. The condensed milk binds everything together, so the mounds hold firm and do not spread flat as they bake.
Shape mounds
Scoop small, tight mounds and set them on a lined tray. Pack each scoop firmly so it keeps its peaked shape, as loose mounds tend to slump and the coconut edges can brown too fast.
Rest briefly
Let the mounds sit for a few minutes before cooking so they settle and hold their shape. This short rest lets the coconut soak up the milk, which helps them stay together in the basket.
Bake
Bake at 150°C for 16 min until the edges turn light golden and the mounds hold their shape. The low heat sets them slowly so the outsides crisp while the middles stay soft and chewy.
