When baking with coconut flour, and many gluten free desserts, it’s best to separate the eggs and whip the egg whites. This will give you a fluffier product when you fold the egg whites back in the recipe at the end. Now, you may have a really sticky, thick batter on your hands when you are ready to do your folding. So, the trick to adding the egg whites is to first add only 1/4th of them and stir in almost completely. This makes the batter a little lighter. At this point, you can now fold on the egg whites.. be careful, you are folding – not stirring- them in. Bring the rubber spatula (best to use one) completely under the batter and on top, then fold the left to the right. You want to keep the air in the egg whites in your recipe. It’s okay if you can see egg whites not completely mixed in, it is supposed to look that way.
I wasn’t trained as a chef- I am sure you can do better than me! But here’s my after photo: