CRISPY AIR FRYER MAC & CHEESE BALLS

Start by making the mac and cheese. In a medium saucepan over medium heat, melt the butter. Then, add in the flour, salt, and garlic powder. Whisk to combine. Cook for 1 minute until the mixture is slightly brown.
Add in the coconut water, coconut smoothie, and coconut milk, and whisk until smooth.
Then, add in the coconut yogurt and whisk.
Cook on medium-high heat until the mixture is thickened (~3-5 minutes), making sure not to let it boil!
Once thickened, reduce the heat and add the cheese. Whisk until the cheese is melted and the mixture is smooth.
Add the cooked pasta to the cheese mixture, and stir until the sauce is evenly distributed.
Place the mac and cheese in a large container and let cool in the fridge for 1 hour to firm up.
Prepare the coating ingredients. In a small bowl, beat the eggs. In another small bowl, mix together the panko breadcrumbs, coconut flakes, paprika, and garlic powder.
Using a small scoop, portion out the mac and cheese, and roll into balls. Place on a baking sheet lined with parchment paper and freeze for 15 minutes.
Preheat air fryer to 380F. 
Remove the baking sheet from the freezer and dip each ball into the egg mixture, and then into the breadcrumb mixture, coating evenly. Repeat with remaining balls.
Spray the basket of the air fryer with olive oil spray, and place the coated balls in a single layer into the basket. Lightly spray the tops.
Air fry at 380F for 10-12 minutes, flipping halfway through, until golden brown. Serve warm.
Enjoy!