Macarons:

1. Line three baking sheets with flat parchment paper (NOT wax paper). In a large bowl, or stand mixer, whip room temperature egg whites until shiny peaks form, adding baker’s sugar gradually. Ensure that your bowl and whisk are perfectly clean and free of any grease, fat or soap.  
2. Lastly add in food coloring and whip until thoroughly incorporated. Add more than you think you will need – it fades easily when exposed to light.
3. In large bowl, sift ground almonds, powdered sugar together. If there are large pieces, discard or grind until they can fit through the sieve.  
4. Make a well in the mixture and add in colored egg whites folding in until just incorporated. Do not over mix.
5. After egg whites and almonds are combined, smooth out the mixture until there are no air bubbles. When the mixture falls off of your spatula and creates ribbons you will know you are ready.
6. Spoon the mixture into a large piping bag, or a Ziploc with a small corner cut out to act as a mock piping tip. Pipe the mixture out onto the lined baking sheets in a 1 ½ inch circle. You can make them larger or smaller depending on your needs, baking time will then vary.
7. After the macarons have been piped on the sheets, let them rest and set for 30 minutes.  This resting period will help them form their cute little “feet” and become slightly hard to the touch.
8. As they set, preheat your oven to 320 degrees Fahrenheit.
9. Bake in the center rack of our oven for 10 to 12 minutes. Test them after 8 minutes. As soon as they no longer wiggle and are slightly firm to your touch, take them out and let them cool on the sheet until room temperature.

Custard:

1. Cream room temperature butter and set aside.
2. In a small saucepan, simmer milk. In a separate small bowl, whisk together egg, sugar, coconut extract, and custard powder. Slowly incorporate hot milk into the egg/sugar mixture.
3. Return to saucepan, and whisk constantly over heat until thickened. Take off heat and place in fridge, covered with plastic wrap to avoid it forming a skin over the top.
4. When cool, whisk creamed butter into the custard until smooth. Transfer to clean piping bag.

To Fill:

1. Flip over half of all the macarons, piping custard onto the bottoms. Marry the top side to the other macaron, like a sandwich cookie. Continue until all macarons are made.
2. Place in fridge for 24 hours in an air tight container, separating layers of macarons by parchment paper.
3. Serve with tea, and devour!