Instructions
- 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.
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