Boil 2 cups of filtered water in a saucepan over medium heat. Once boiling, remove from heat and add 3 tablespoons of Thai tea leaves. Allow to steep for 10-15 minutes. Strain out leaves and stir in ¼ cup of sugar until dissolved. Let cool.

Once cooled, pour in 1 cup of creamy coconut milk, stir gently, and adjust sweetness as needed. Chill in the refrigerator for at least 30 minutes.

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. Combine 2 cups of almond flour and 1 cup of powdered sugar in a bowl.

In another bowl, beat 3 egg whites until stiff peaks form. Gradually mix in 1 tablespoon of coconut extract. Fold dry ingredients into egg whites until just combined.

Transfer batter into a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheet, spacing about an inch apart. Sprinkle lightly with shredded coconut.

Bake for 15-20 minutes until the macarons have a glossy surface and lift from parchment easily.

Remove from oven and cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

To serve, fill a tall glass with ice and pour in the chilled coconut Thai tea. Garnish with a slice of lime or mint if desired. Pair with freshly baked coconut macarons.