Take 6 large eggs, and separate them into yolks and whites. Let the 6 egg whites come completely to room temperature. Save the 6 egg yolks to use for another dish.

In a large mixing bowl, add in a 12-oz package of unsweetened shredded coconut and 1/3 cups of all-purpose flour. Whisk these dry ingredients together to combine. Then add 2 tsp of vanilla extract and continue to mix till well combined. Set this aside.

Place oven racks on the upper and lower third positions of your oven, and preheat your oven to 325 F (165 C). Line 2 large 13" x 18" baking sheets with parchment paper.

In the bowl of your stand mixer, add in the 6 room temperature egg whites and 1 tsp of cream of tartar. With a whisk attachment, beat on medium speed till the egg whites become frothy, about 1 minute. Then turn up the speed to medium-high, and slowly add in 2/3 cup of granulated sugar. Once all the sugar has been added, turn up the speed to high, and continue till you see stiff peaks.

One third of the meringue at a time, carefully fold the meringue into the shredded coconut-flour mixture. Fold the meringue in very gently, trying not to knock out the air that's been whipped into the egg whites. Continue folding till the egg whites are evenly distributed and the mixture is well combined.

Take a 1 1/2 tbsp cookie scoop and scoop up small golf-ball sized spheres of batter onto the prepared parchment paper-lined 13" x 18" baking sheets. The balls of batter should be about 1 3/4 to 2 inches in diameter, with about 2 inches in between them. Depending on the size of your mounds, you should be able to make rows with 3 macaroons each, about 3 to 4 rows in each baking sheet, for a total of about 20 to 24 macaroons.

Bake the 2 trays, one on the upper third rack and one on the lower third rack, in the preheated oven at 325 F (165 C) for 10 minutes. At the 10-minute mark, rotate the pans front to back and swap the top and bottom racks for even browning. Close the oven door and continue baking for another 10 minutes, for a total bake time of 20 minutes, or until the tops are lightly browned.

Take them out of the oven, let them cool on the sheet pans for 5 minutes, then transfer them to a metal rack to cool completely to room temperature. Keep one of the parchment paper-lined sheet pans and set it aside, just turn over the parchment paper so the clean side is on top. This will be used again after the macaroons are dipped in ube-white chocolate.

While the macaroons are cooling, set up a double boiler over simmering water. Add 6 oz of white chocolate (about 1 cup of white chocolate chips). Stir until melted and smooth.

Add in 1/4 cup of coconut oil. Stir until smooth and combined. Then add in 1/2 tsp of ube extract, and mix till well combined. Make sure there are no lumps of white chocolate. When the mixture is smooth, remove the bowl from the heat.

When the macaroons have cooled completely, dip each macaroon in the warm ube white chocolate sauce, twist the macaroon in the sauce so it goes up evenly on all sides, let the excess drip off, and place it back on the parchment paper-lined baking sheet. All 20 to 24 macaroons should fit on 1 sheet pan.

When all the macaroons have been dipped and placed on the sheet pan, transfer the remaining ube white chocolate sauce into a disposable piping bag or small Ziploc bag. Seal it. Cut a small hole at the tip / one of the corners, and immediately drizzle the ube white chocolate sauce in a zig-zag pattern over the tops of each macaroon.

Rest the sheet pan in the fridge for a minimum of 15 minutes to allow the ube white chocolate to set. During the winter or if it's cold, the chocolate may set at room temperature. But during the summer or if it's warm, refrigerating the macaroons will be necessary for the white chocolate-based coating to set.

The macaroons will keep in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. Enjoy!