melting macaroons

I have made coconut macaroons three times now, and each time they have melted into a big mass of messiness.
The coconut part stays together enough to still be tasty, but everything else in them seems to melt out of them.
How can I stop this from happening?
I made Ina Gartner's recipe last night. Really easy, sweetened coconut, sweetened condensed milk, vanilla, and two egg whites.
Bake at 325 for 25 to 30 minutes.

Crazy delicious, but most melted away.

Any advise?

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