Prepare baking sheets with parchment/silicone mats. Sift together almond flour, processed coconut, and powdered sugar. Whisk to combine thoroughly.

Make Italian meringue: Heat granulated sugar and water to 235°F (113°C). Whip egg whites to soft peaks, then slowly pour in hot syrup while whipping on high. Whip until stiff, glossy, and bowl is cool.

Fold meringue into dry ingredients (macaronage) until batter flows like thick lava (ribbon stage).

Pipe 1.5-inch rounds onto prepared sheets. Firmly tap sheets to release bubbles. Let rest 30-60 mins until a dry skin forms.

Preheat oven to 300°F (150°C). Bake shells for 15-18 minutes, one sheet at a time, until set with feet. Cool completely.

Make ganache: Heat cream and coconut milk to a simmer. Remove from heat, add Thai tea, steep 30 mins. Strain.

Reheat infused cream. Pour over chopped white chocolate. Let sit 2 mins, then whisk until smooth.

Whisk in softened butter and salt. Press plastic wrap on surface and chill for 2-3 hours until pipeable.

Pipe ganache onto flat side of a macaron shell. Sandwich with a matched shell. Refrigerate assembled macarons for 24+ hours before serving for best texture.