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["Preheat your oven to 375 degrees; do not freak out, you will be lowering this after you pipe the macarons", "Sift the almond flour, and powder sugar together; into a separate bowl, set aside (keep your sifter aside you will need it again)", "In a deep bowl, separate the room temperature eggs. Start whisking the eggs, either with a hand mixer or KitchenAid Stand Mixer", "Once the egg whites begin to foam (as you see) add cream of tartar", "Also add the extract (you can use vanilla, but I love coconut), add food coloring, and add your fine sugar as well", "Now whisk those egg whites until stiff peaks form. You will know they are stiff if you start to tilt the bowl and they move around, keep going. Once stiff you will be able to tilt the bowl upside down without them moving", "Re sift the almond flour and confectioners sugar", "This step is VERY important- do not over do it. You want to FOLD (not whisk or mix) the batter until shiny; this takes roughly 60 folds (in a circle)", "Put batter in your piping bag, I used a 10 in bag, use 12 in or 14 in; I had a mess with trying to add more batter in. Add shredded coconut on top of the macarons, fast as they start drying out quickly. Now lower your oven from 375 to 325 degrees. Take the macarons on the baking sheet and bang in on the counter a couple times; this pops all the air bubbles. Let the macarons sit for 30 minutes or until they have a hard crust on top", "Bake in the oven for 10 minutes; 1 pan at a time! Once you remove the first pan, up the temperature in the oven to 375 degrees, once preheated again, lower to 325 degrees and add the second pan into the oven; baking for 10 minutes (unless you have bigger macarons)
