Melt white chocolate in a heatproof bowl over simmering water and combine with warm coconut cream. Stir until smooth, then fold in shredded coconut and vanilla extract. Chill until firm for about 30 minutes.

Sift together almond flour and powdered sugar into a large bowl, removing lumps for smooth texture.

Beat egg whites on medium speed until frothy. Gradually add granulated sugar and whisk until firm, glossy peaks form.

Gently fold sifted dry ingredients into the whipped egg whites until smooth and glossy.

Pipe small rounds of batter onto parchment-lined baking sheets and tap to release air bubbles.

Let piped macarons rest at room temperature for 30-60 minutes until a skin forms.

Bake at 290-300°F for 14-15 minutes, rotating halfway through.

Cool the shells completely, then pair them and pipe ganache onto one flat side before sandwiching.