¼ cup (43g) Valrhona Passion Fruit Inspiration, melted & cooled slightly
Heat oven to 300°F. Line baking sheet with parchment paper.
Place coconut into the bowl of a food processor. Blitz until coconut flakes are fine. Add condensed milk, almond extract, and flour, pulsing until thoroughly combined. Transfer to a large bowl.
In the bowl of a stand mixer fitted with whisk attachment, whip egg whites and salt until stiff peaks form. Gently fold egg whites into coconut mixture.
Spoon 1 tablespoon of coconut mixture onto prepared baking sheet, spreading to make a 2–2.25" circle. Place 2 passion fruit fèves in the centre, then top with another heaping tablespoon of coconut mixture. Shape the macaroon into a neat dome, making sure to seal the fèves hidden inside. NOTE: Since the coconut mixture is so sticky, we recommend spraying your hand with baking spray before shaping.
Repeat for remaining 11 macaroons.
Bake for 25–30 minutes or until tops and edges are golden. Be sure to turn the baking sheet halfway through the bake time.
Allow macaroons to cool on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Once your macaroons are totally cool, spoon melted passion fruit couverture into a small piping bag fitted with a narrow tip. Pipe fine lines over the macaroons, then leave to set.