Coconut Macarons

Ingredients Makes about-40-50 macarons Macaron Shells 1 1/2 cup (150g) ground almonds 1 1/4 cup (150g) powdered sugar 2 tbsp (10g) unsweetened shredded coconut 55g egg whites (from about about 2 small eggs) White food coloring powder 55g egg whites (from about about 2 small eggs) pinch of salt 3/4 cup (150g) granulated sugar 2 1/2 tbsp (38ml) water White Chocolate Coconut Filling 9 oz (250g) white chocolate 1/2 cup (120g) whipping cream 2 tsp (10ml) coconut extract White food coloring Caramelized Coconut For Filling 1/2 cup (35g) unsweetened shredded coconut 2 tbsp (30g) sugar 1 tbsp (15ml) water white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside. 2. Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white