Begin by gathering all your ingredients to ensure a smooth baking process. Preheat your oven to 300ºF (150ºC). Allow egg whites to reach room temperature. Line baking sheets with parchment paper.

In a heatproof bowl, whisk together the Domino® Golden Sugar and water until melted. In a stand mixer, whip egg whites until stiff peaks form (about 5-7 minutes). Slowly pour in warm sugar syrup and continue to whip until glossy (another 3-5 minutes).

Sift together almond flour and powdered sugar in a separate bowl. Gently fold this mixture into the meringue. Add gel food coloring and fold until evenly incorporated.

Transfer the batter into a piping bag and pipe equal-sized rounds on lined baking sheets. Allow to sit for 1-2 hours until a skin forms.

Bake the shells in the preheated oven for 15-20 minutes until firm. Let them cool completely on the sheets.

In a mixing bowl, combine meringue powder, powdered sugar, and water to achieve a glossy consistency. Mix until stiff peaks form (about 4-6 minutes).

Pipe royal icing details on half of the macaron shells, creating small belts and buckles. Allow the decorations to set fully.

For the buttercream, heat treat the all-purpose flour in the oven at 350ºF for about 5 minutes. Beat unsalted butter and sugar until light and fluffy, then incorporate cooled flour until smooth.

Pipe a generous amount of sugar cookie buttercream onto the flat side of one macaron shell and sandwich with another shell. Roll edges in desiccated coconut if desired.

Store in an airtight container in the refrigerator for up to 5 days or freeze for 1-2 months. Thaw before serving.