Review Detail

Would love to make these with fresh coconut, as I've often got grated coconut for other recipes and prefer the taste. But, just had an awful experience with a (different) macaroon recipe that turned into gruel instead of dough; suspect using fresh coconut messed with the water balance (?) giving me that soupy mess. Am guessing this could be helped by adding a lot less almond milk, but do you have any guidance/suggestions on how much to adjust? (Or adding coconut flour instead, or...?)
Many thanks!