Preheat the oven to 155'C.
Whisk the egg whites until semi whipped, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20minutes.
Place the coconut milk and malibu in a small pan and bring to the boil.
Break the chocolate in to pieces in a heatproof bowl. Once boiling, pour the cream over the chocolate and mix until the ganache has a smooth and shiny consistency. Cover with cling film and leave to set in a cool place.
To serve: fill half of the macaroon shells with the chocolate and coconut ganache. Top with a second macaroon shell then place in the fridge to become firm before serving.
«To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.»