How to Fix a Coconut Macaroon Recipe That Is Too Wet

Hello!

I need some help tweeting a coconut macaroon recipe. I have made it once and was somewhat successful. However, many other bakers commented (and was my experience as well but I modified), that it’s too wet and falls apart. Knowing this, I reduced the honey by 75% and added about 1/4 fine almond flour. My egg whites were perfect and held up until I started making the cookies. The batter became very wet but I managed to get them on the pan and they are very fragile after baking. What are your suggestions for improving the outcome? I am really wanting a lower sugar /carb macaroon I was thinking about using brown rice syrup instead of honey as I know that works well in granola bars

here’s the recipe (as posted)

# INGREDIENTS

- 4 egg whites

- 1 dash 

- ⅓ cup  or maple syrup

- 2 tsp 

- 2 cups 

- 1 TBSP  or melted butter

# INSTRUCTIONS

- In a mixing bowl, whisk the egg whites and salt until stiff peaks form.

- In a separate large bowl mix together the honey or maple syrup, vanilla, coconut flakes, melted coconut oil or butter, and maca.

- Carefully fold the coconut mixture into the egg whites.

- Let the mixture rest in the refrigerator for 30 minutes so the coconut can soak up the liquid.

- Preheat the oven to 350°F.

- Line a baking sheet or cookie sheet with parchment paper.

- Use a 1 tablespoon measure or cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. Leave a small amount of space between each one.

- Bake for 8-12 minutes on the lined baking sheet until just starting to brown.

Appreciate your help!