What are these? Why, coconut macarons of course! I couldn’t resist the pun. The meringues contain a 50-50 mix of ground almonds and ground coconut (if you want to try it yourself, I’d advise a mixture with more almond — about two thirds — since the extra coconut fat made for a less stable batter), and the filling is plain buttercream with about half a cup of cream of coconut beaten in.
I knew there was a happy mid-point somewhere.