In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.

Mix the powdered sugar and almond flour to get rid of any lumps.

Pour the instant coffee into the almond flour. Stir to combine all ingredients together.

Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off spatula, but not be too runny.

Pour the entire mixture into a pastry bag.

Line a baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent the cookies from cracking. Let macarons sit at room temperature for about 20 minutes, they will create a bit of a shell, also helps prevent cracks on top.

Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.

Heat coconut milk to a near boil. Add in the chocolate chips and instant coffee and whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.

Fill the pastry bag with the chocolate ganache. Pipe the chocolate onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.