Separate your egg whites and leave in fridge overnight
Bring egg whites to room temperature before whipping
When preparing macarons sift powdered sugar, coconut flour, and almond flour together until fine and airy
Discard any big chunks
Whip egg whites until ribbons start to form in the bowl
Slowly add granulated sugar, cream of tartar and salt while mixing
Beat until soft peaks and then add food coloring
Continue to whip until stiff peaks
The tip of the egg white should not bend over at all at this stage
Pour half of your sugar and almond flour mixture into the egg whites and gently fold
When you can no longer see the sugar and almond flour mixture, add the rest of the flour
Continue to gently fold into the egg whites until you can no longer see the flour
Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
Transfer to a piping bag with a round #1A tip
Pipe uniform circles onto parchment paper until batter is gone
Sprinkle coconut flakes on top of each macaron cookie
Tap sheet against your counter top to release any bubbles
Preheat oven to Fahrenheit 325°
Let macaron rounds sit out for 30-60 minutes before baking
Bake at Fahrenheit 325° for 18-20 minutes
Allow to cool completely before removing from pan