Line two cookie sheet pans with a template (if using one) and cover with Silpat or parchment.
In a food processor, combine the almond flour, confectioner's sugar and strawberry powder and pulse until combined, about 30 seconds. Sift mixture onto a sheet of parchment paper.
In the bowl of a stand mixer, whip the egg whites until foamy using the whisk attachment. Ensure the bowl is clean and grease-free.
Gradually add the granulated sugar to the egg whites, continuing to whip and increasing the speed to high until stiff peaks are formed.
Remove the bowl from the stand mixer, add one-third of the almond mixture to the meringue, using a spatula to fold into the meringue. Repeat with the other two-thirds. Do not over-mix.
Transfer batter to a large pastry bag snipped to a half-inch opening, or fitted with a round piping tip.
Pipe to your preferred size, leaving an inch between each.
Remove template (if one was used) by sliding it out from under the Silpat or parchment.
On a levelled surface, tap the pans a few times to remove any peaks and air bubbles.
Allow the piped macarons to rest for thirty minutes, longer depending on the conditions in your home.
While the macarons are resting, pre-heat the oven to 325ºF.
Bake macarons on middle rack of oven for five minutes. Rotate and bake another five minutes.
Remove from oven and allow to cool completely.
Store in an airtight container in the refrigerator until ready to use.
Prepare the filling:
In a chilled bowl, whip the chilled coconut cream, adding confectioner's sugar to taste, until firm peaks form.
Use a spatula to fold in the berries. Keep chilled until ready to use.
Assembly:
Pair up the macaron shells so that both are a relatively even size.
Fill one half with the whipped coconut and sandwich with the other half.
With this particular filling, these are best enjoyed within a day. Store in an airtight container in the refrigerator.
Notes
Sweet Tips: Ensure the all equipment and utensils used in preparing the meringue are grease-free by first wiping with lemon juice or vinegar. Rinse and dry thoroughly with a clean towel. If using parchment to line the pan, dab a little of the macaron batter onto each corner to secure the paper to the pan. Start whipping the eggs on a low speed and add the sugar gradually while increasing the speed to prevent uneven air pockets. For best results, ensure the coconut cream, bowl and whisk are well chilled before whipping.