Pina Colada Macarons

Ingredients

• Almond flour (1 cup)
• Powdered sugar (1 3/4 cups, plus additional for filling)
• Egg whites (3 large, at room temperature)
• Granulated sugar (1/4 cup)
• Pineapple extract (1 teaspoon)
• Yellow food coloring (a few drops)
• Unsalted butter (1/2 cup, softened)
• Coconut extract (1 teaspoon)
• Shredded coconut (1/2 cup, toasted (for filling and garnish))

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and 1 3/4 cups of powdered sugar. Process until the mixture is fine and well combined. Sift the mixture into a large bowl to remove any lumps.
3. In a large mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat, then add the pineapple extract and yellow food coloring. Beat until stiff peaks form and the mixture is glossy.
4. Gently fold the almond flour mixture into the egg whites using a spatula until the batter is smooth and shiny, being careful not to deflate the egg whites.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
6. Let the macarons sit at room temperature for 30-45 minutes, or until they form a skin on the surface.
7. Bake the macarons in the preheated oven for 20 minutes, rotating the trays halfway through. They are done when they are set and can easily be lifted off the parchment paper. Allow them to cool completely on the baking sheets.
8. While the macarons cool, prepare the coconut filling. In a medium bowl, beat the softened butter until creamy. Gradually add the additional powdered sugar and coconut extract, beating until smooth and fluffy. Fold in the toasted shredded coconut.
9. Once the macarons are completely cool, match them in pairs. Pipe a generous amount of the coconut filling onto the flat side of one macaron in each pair, and sandwich with the other macaron.
10. For best flavor and texture, refrigerate the assembled macarons for at least 2 hours before serving. Enjoy your tropical treat!