Macarons with coconut and chocolate

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Portion

Sift the almond flour with the powdered sugar.
In another bowl, beat the egg whites with powdered sugar.
Sift the almond flour with sugar in several batches, mixing each time with a spatula.
✅ Transfer to a pastry bag, shape the cookies with a diameter of 4-5 cm, leaving space between them.
✅ Sprinkle with coconut flakes and let sit at room temperature for 40 minutes.
Bake the macaroons for 12 minutes - temperature 180 °C.
✅ Completely cool down.
✅ For the Cream: Mix the gelatin with the water and let it swell for 10 minutes.
Melt the whipped cream with the chocolate and the butter.
Add the gelatin over the melted chocolate, mix until it melts.
Transfer to a dish, cover with cling film, and place in the fridge for 8-10 hours.
Beat the cream for 2-3 minutes with a mixer.
Transfer to a pastry bag, add cream to half of the cakes, then cover with the remaining cakes.
Put it in the refrigerator for a few hours, then savor it.
Enjoy!