Pastry Chef Philana weighs in from London with these thoughts on coconut macarons:
You can do the same for pistachio macarons (1/3 finely ground pistachios 2/3 ground almonds to combat the excess fat in the pistachios) Although Spanish or peeled pistachios are the only ones that look nice. If you use pistachios with skins – they look horrible. Ground Hazelnuts can be substituted 1:1 for ground almonds to make hazelnut macarons.
Good stuff. Thanks Philana!