Coconut Ganache

1. Melt the white chocolate in the microwave, heating it in 20–30 second intervals and stirring in between, until fully melted and smooth.
2. In a small saucepan or in the microwave, heat the coconut cream over medium heat until hot, but do not boil.
3. Pour the warm coconut cream over the melted chocolate. Add the shredded coconut and vanilla extract, then stir until the mixture is smooth and fully combined.
4. Cover with plastic wrap touching the surface and let the ganache set at room temperature, or place it in the fridge until firm.

Macaron Shells

1. In a food processor, blend the almond flour and powdered sugar until you get a fine, uniform powder.
2. In the bowl of a stand mixer, whip the egg whites on medium-low speed until foamy.
   While the mixer is running, slowly add the granulated sugar—about 1 tablespoon every 30 seconds.
3. Once all the sugar is incorporated, increase to medium-high speed and continue beating until you reach stiff peaks with a glossy meringue.
4. Add the dry ingredients to the meringue all at once, and gently fold using a silicone spatula. Be careful not to deflate the batter. Mix just until the batter flows smoothly and forms a ribbon when lifted with the spatula.
5. Transfer the macaron batter to a piping bag fitted with a round tip, and pipe small, even circles onto a baking sheet lined with parchment paper.
6. Let the macaron shells rest at room temperature for 30 to 45 minutes, until a skin forms and the tops are dry to the touch.

Baking

1. Preheat your oven to 290–300°F (145–150°C) for 20 minutes.
2. Bake the macaron shells for about 14 to 15 minutes without opening the oven door.
3. Let them cool completely before removing them from the parchment paper or baking mat.

Assembly

1. Once the shells are fully cooled, fill half of them with the coconut ganache using a piping bag.
2. Top with the remaining shells and gently press to sandwich.
3. Let the macarons rest in the fridge for at least 2 hours (or overnight) in an airtight container before serving—they’ll taste even better the next day!