French Turbulence: Coconut saffron macarons

This is going to be my last batch of macarons before a long while. I am macaroned out. Maybe you are too. This last batch was flavorful and fun to make, but the warmer weather is calling me to other horizons. I will soon be obsessing over ice cream flavors, I know.
This recipe calls for one of the world's most expensive spice: Saffron. Would you believe that one pound of dry saffron requires 50,000 to 75,000 flowers, the equivalent of a football field's area of cultivation, and that 40 hours of labour are needed to pick 150,000 flowers! Now we all feel better we spend so much money on such minute quantities of saffron. Yet, to me, it tastes so good, the delicious flavor justifies the price!
The macarons are filled with coconut paste. I opted for a powdered version of dehydrated coconut vs. the flaky stringy version, which my husband (my main guinea pig) cannot stand. It's easy to throw flakes into a mixer and give them a few pulse in order to get powdered coconut.

Coconut Saffron Macarons: (Macarons a la Noix de Coco et au Safran)

90g aged egg whites (about 3, aged on your kitchen counter 24 hours or longer)
110g almond meal
200g powdered sugar
30g granulated sugar
one pinch of saffron, crushed between your fingers

Coconut filling:

1/2 cup dehydrated coconut, powdered

2 tbsp softened butter

2tbsp heavy cream

1/2 cup powdered sugar

pinch of salt

Sift together the almond meal and powdered sugar in a big bowl. You don't want any lumps in there. Throw in the crushed saffron.
In a separate bowl, beat the egg whites with an electric mixer. When they start foaming, throw in the granulated sugar and the zest. Beat on high until stiff peaks form.
With a rubber spatula, dump the egg whites in the almond mixture and FOLD gently until the dry ingredients and egg whites are well married. However, do not stir too much. Run a knife through. If the line disappears after ten seconds, stop folding.
Throw this paste in a large decorator bag (fitted with an Ateco #807 tip if possible) and pipe away on a silpat covered baking sheet. The macarons should be about 2 inches in diameter and 1 inch apart as they spread a little.
Let them rest for 20 to 30 minutes. Pre-heat your oven on 300F.
Bake the macarons for 18 minutes (keep an eye on them and you can give them a push with a finger to see if they are set). Let cool completely.

Prepare the coconut filling by blending together the coconut powder, sugar and salt first in a small bowl, then adding in thin slices of butter until you get a crumbly texture. Slowly pour in the cream and blend well until smooth.
Spread a layer of coconut buttercream on a shell and cover with another shell. Repeat with all shells and refrigerate overnight to allow the filling to harden and the flavors to marry.