Tropical French Macarons

Directions

1. 1
   Grease 2-3 baking trays and line with parchment paper.
2. 2
   Combine ground almonds and dried mango in a food processor and process until very finely ground.
3. 3
   In a stand mixer, whip egg whites to soft peaks. Gradually add sugar and food coloring, beating until sugar dissolves. Fold in powdered sugar and almond mixture. Transfer to a piping bag fitted with a 1/2-inch plain tip.
4. 4
   Pipe 1 1/2-inch rounds, about 1 inch apart, on prepared trays. Tap trays on the counter so the macarons spread slightly. Let stand for 30 mins, or until dry to the touch.
5. 5
   Preheat oven to 300°F. Bake macarons for 20 mins. Let cool on trays.
6. 6
   Meanwhile, for the coconut lime filling, bring cream to a boil in a small saucepan. Remove from heat and add chocolate, stirring until smooth. Add lime zest and coconut extract. Let stand at room temperature until spreadable.
7. 7
   Sandwich macarons with coconut lime filling.