Instructions
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- Whisk egg whites, honey, and salt in a medium bowl until foamy. Add coconut and stir to combine.
- Line an air-fryer basket with foil, leaving about a 1″ overhang on 2 opposite sides. Lightly coat the foil with cooking spray.
- Tightly pack the coconut mixture into a tablespoon measuring spoon. Carefully arrange mounds flat side down in a prepared basket, spacing about 1/4″ apart. Cook at 320° until set on top and light golden in places, 3 to 5 minutes. Flip and cook until flat side is set and dry to the touch, 1 to 2 minutes more. Using a foil overhang, carefully remove macaroons from the air fryer. Let cool.
- Line a small baking sheet or plate with parchment. In a small heatproof bowl, combine chips and oil. Microwave on high, stirring, until just melted and smooth, about 1 minute.
- Dip the flat side of the macaroons into the chocolate mixture. Transfer to prepared sheet chocolate side down. Refrigerate until the chocolate is set, about 20 minutes.
Go to the next page to get the Amount Per Serving
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