Ube Coconut Macarons Recipe (with Video)

Method
1. First, whip egg whites. While they are whipping, heat the water and sugar to a temperature of 118 degrees Celsius. In a steady stream while whipping, pour the sugar mixture.
2. Whip egg whites until stiff peak. add ube extract. Sift all the dry ingredients into the bowl and mix gently until the mixture reaches a ribbony stage (about 40 mixes)
3. Transfer to a piping bag and pipe rounds onto parchment paper. Add desiccated coconut on top if you wish! Let rest for about one hour, until the top of the macarons are not sticky to the touch and they are smooth
4. Bake at 330F for about 12 minutes. Let cool before removing from the tray.
5. Scoop the solid part of the refrigerated coconut milk. Save the water for later use. Whip the cream part with the sugar and vanilla extract until stiff peak.
6. Pipe the coconut cream onto the macaron shells and add a scoop of ube halaya in the middle. Sandwich with another macaron shell and enjoy!