Macaroons:
Mix the almond paste in a food processor or grate it. Mix with sugar and egg whites and make into a fine batter. Pipe the batter to 4 cm round cakes, on an oven tray with grease proof paper. Let them sit in room temperature for 30 minutes.

Bake the macaroon bases for 15-20 minutes in 175ºC. Let cool on the tray and then gently loose them.

Buttercream:
Stir the butter, icing sugar and vanilla to a puffy batter. Add the egg yolks one at the time. Spread the buttercream on the backside of the macaroons. Make a nice rounded shape. Put in fridge to cool for 30 minutes.

Melt the chocolate with the coconut oil. Dip the buttercream side in the chocolate twice. Let the chocolate cool in between.

Keep the macaroons cool, but not in fridge. Freeze well.