1-First, sift the 100 grams almond flour, 100 grams powdered sugar, and 6 grams cornstarch together into a bowl to ensure a smooth mixture.

2-Next, whip the 77 grams egg whites with 70 grams granulated sugar until stiff peaks form this step is key for that airy texture.

3-Gently fold in the sifted dry ingredients and a bit of gel food coloring until just combined, being careful not to overmix the batter.

4-Pipe the batter onto lined baking sheets, forming small circles, and let them rest for a few minutes before baking.

5-Bake for 15-17 minutes per tray, keeping an eye on them to avoid over-baking for that ideal chewy center.

While the shells cool, prepare the coconut white chocolate ganache. Heat the 85 grams coconut cream and pour it over the 200 grams chopped white chocolate, stirring until fully melted. Add the 113 grams coconut flakes and chill the mixture for 40 minutes until it firms up. For assembly, dip half of the macaron shells in 113 grams melted white chocolate and sprinkle with 1/4 cup toasted coconut flakes, then pipe the ganache onto the bottom shells and sandwich them together. This step pairs well with other desserts like no-churn ice cream for a full treat.