Coconut Macarons with White Chocolate-Mango Ganache

Grind almond meal, dessicated coconut, and confectioners’ sugar in a food processor to remove any lumps. Sift mixture into another bowl and set aside.

In a mixing stand, whisk egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks are formed. Carefully begin incorporating dry mixture into the meringue, gently folding until all items have been integrated.

Using a piping bag fitted with a large round tip, pipe small rounds of the mixture onto Silpat-lined baking sheets. Rounds should be about 1½ inches in diameter. Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets. Let baking sheets sit on the counter for 45 minutes to harden the outer shell before baking.

Then, bake at 300 degrees (F) for 10-12 minutes. Transfer the pans to a cooling rack and cool completely before removing shells.

For the filling: In a saucepan, bring cream to a boil. Remove from heat and strain the hot cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit 1 to 2 minutes without stirring and then gently whisk until the chocolate is entirely melted. Stir in the mango extract and food coloring. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened.

Transfer ganache to a piping bag and fill the macaron shells (pipe onto the bottom of one shell; then sandwich with another shell on top of the filling).