• Prepare your ingredients by letting your eggs and vegan butter stand at room temperature for at least 1 hour, processing your bag of mangoes to a fine powder, and sifting together your almond flour + matcha powder + powdered sugar.

For the matcha macaron cookie:

• Begin by sifting your almond flour, powdered sugar, and matcha powder into a medium sized bowl.
  
• Next, separate your whites from the yolks into a medium sized bowl. Start beating the egg whites until they begin to foam.

  Once egg whites start to foam, gradually add in the sugar ¼ cup at a time.
  
• Continue beating your egg whites and sugar until just after stiff peaks form.
  

Fold sifted flour into egg whites:

• Now we get to the tricky part: getting the right consistency batter. Pour your dry mixture along the outer rim of the bowl with the beat egg whites.
  
• Fold the dry into the eggs by folding the batter and also "cutting" it in with the edge of the spatula. Do this until you have basically deflated the egg whites.
  
• The spoon test: scoop a pile of your batter onto your baking tray.

  If the batter holds its shape for 3 seconds, then spreads out, it is ready.
  
• If it holds its shape and doesn't spread at all, it is not ready. Continue folding and getting the air out.
  
• Once you have the right consistency, add batter to a piping bag.

  I cut off a sliver of the end to create a small hole, but you can also use a round tip if you like.
  
• Pipe matcha macaron batter onto a tray lined with parchment paper or a baking mat.

  Pipe by squeezing at the top of your bag. Hold your bag steady and squeeze out until it is the macaron size.
  
• Preheat your oven to 300 degrees Fahrenheit. Let your tray of macarons dry out for ~20-30 minutes while the oven preheats, or until you touch the cookie and your finger doesn't have any batter stuck to it.
  
• Once the cookies have dried out, bake them for 13-16 minutes.

  Remove macarons from the oven and let them cool completely before you remove them from the tray.
  

For the Mango Buttercream Filling:

• In a medium sized bowl, beat butter.
  
• Add the salt and the finely ground mangoes and beat until smooth.
  
• Start gradually adding your powdered sugar and beat it until it is smooth and creamy. If you want it a bit thinner, add some coconut milk 1 tablespoon at a time.
  
• Add a tip to a new piping bag, I used a star shape but you can really use any one that you like.
  
• Add your filling to the bag and pipe it into the macaroons from the middle to the edges. Carefully add the tops of the cookies. And now they are ready to eat!
  
• You can store these in the fridge until you are ready to eat them. They store very well in an airtight container.