Ingredients:

Shell
1 cup finely ground almonds
1 cup powdered sugar
3 large egg whites, room temperature
Pinch salt with cinnamon and fresh nutmeg
1/4 cup granulated sugar
1 teaspoonrum extract
1/4 cup coconut flakes

Filling
1/2 cup butter, soften
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
3-4 tablespoons LS Cream liqueur

Instructions:
Preheat the oven to 300°F.
Line 2 baking sheets with parchment paper (paper you would have drawn 1-inch circles on the back).

In a large bowl, sift together the ground almonds and icing sugar (remove any big lumps of ground almonds).

In a separate bowl, whisk the eggs, salt and spices, adding the granulated sugar a little at a time. Continue to whisk until the egg whites are very thick and glossy. Gently stir in the rum extract.

Add almond mixture all at once. Gently fold together with a spatula until combined. Mixture will lose some air. It’s ok. But you don’t want the batter to become too runny.

Fill batter into a piping bag fitted with a round tip. Pipe a on the parchment sheet filling the drawn circles. Gently tap the baking sheet to release air bubbles. Sprinkle coconut flakes over the shells.
Leave to dry for 20 minutes.

Bake in the preheated oven for about 20 minutes. Macarons are cooked when they feel firm and are slightly raised.

Let cool completely.

Make the filling.
Beat together butter and powdered sugar. Add the vanilla and rum extracts. Beat slowly.
Add the LS Cream liqueur 1 tablespoon at a time until spreadable consistency.

Place 1/2 teaspoon on one shell and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.

Store in airtight container and refrigerate. You can eat them for up to one week.