Chop the white chocolate and place it in a heatproof bowl. Heat the coconut cream in a saucepan until warm, then pour it over the chocolate and stir until smooth. Mix in shredded coconut and vanilla extract, then refrigerate for 30 minutes.

Sift together almond flour and powdered sugar into a bowl to remove lumps.

In a mixing bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks appear.

Gently fold the sifted dry ingredients into the whipped egg whites.

Pipe small rounds of the batter onto a parchment-lined baking sheet and rest for 45 minutes.

Preheat the oven to 290-300°F (145-150°C) and bake for 14-15 minutes.

Once cooled, flip half of the macaron shells flat side up, and pipe a dollop of ganache on each. Top with the remaining shells and gently press to spread the filling.

Allow the assembled macarons to rest in the fridge for 24-48 hours before serving.