For the shells:
120 grams ground almond flour
228 grams powdered sugar, sifted
2 teaspoons freeze-dried raspberries, finely ground
140 grams egg whites
70 grams granulated sugar
Pinch cream of tartar
Pink gel food coloring (optional)
For the filling:
280 grams good white chocolate, chopped
1/2 cup whole-fat coconut milk
1 teaspoon coconut extract or emulsion (optional)
For the shells:
Cut a piece of parchment paper to fit inside a baking sheet and draw 1 1/2- to 2-inch circles on the parchment. Flip the paper over so that the ink or pencil markings are not on the cooking surface, but are still visible through the paper. Alternatively, cover the parchment with a Silpat, but make sure you can still see the circles through the Silpat.
Sift together the ground almond flour, powdered sugar, and powdered freeze-dried raspberries in a large mixing bowl.
Place the egg whites in the bowl of a stand mixer fit with a whisk attachment. Begin whipping egg whites on medium speed until they start to foam. Add the granulated sugar and turn mixer up to medium-high speed for about 5 minutes. Once egg whites are fairly fluffy, add the cream of tartar and turn up to high speed. Continue for another few minutes until the egg whites hold stiff, but not dry, peaks. (See this post for more details on whipping egg whites.) Be sure not to overmix or the meringue will start to break down. Add the food coloring during the last minute of mixing.
Add half of the meringue to the dry mixture. Using a rubber spatula, give the mixture about 5 big folds (see this post for more details on folding). Add the remaining meringue and continue to fold. Begin smoothing out the batter by pressing the mixture around the sides of your mixing bowl while turning the bowl and knocking a bit of the air out of the meringue. Continue to fold the batter up and over from the bottom of the bowl, making sure there are no dry clumps left behind. Mix until the batter makes thick, lava-like, ribbons. Do not over-mix.
Fit a pastry bag with a plain, round piping tip (about 1/2-inch wide). Fill the pastry bag with batter and carefully pipe out dollops of batter onto the parchment, using the circles as a size guide. Once one tray is full, set the pastry bag aside. Rap the baking sheet against the work surface 2 to 3 times to eliminate any trapped air bubbles.
Let macarons rest for about 20 minutes, or until the tops of the rounds are dry and not sticky to the touch. Meanwhile, preheat oven to 325°F. Bake the macarons for 9 to 10 minutes. Check to see if they are done by gently