Chewy Chocolate Ginger Macarons With Ginger Coconut White Chocolate Ganache

Preheat the oven to 375u0b0F. Line 1-2 baking sheets (depending on how large they are) with parchment paper.
Combine the powdered sugar and almond flour in a blender. Process until very fine. Add the crystallized ginger, the cinnamon and the salt and blend again. Remove these ingredients to a medium bowl and mix well.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Fold the dry ingredients, in two-three batches, into the egg whites. Use a flexible rubber spatula to do this and be gentle, taking care not to overfold.
Scrape the mixture into a pastry bag fitted with a plain half-inch tip. You can also use a Ziploc bag with a corner cut off. It is helpful if you place your pastry bag in a tall glass and fold the top down before spooning in the batter.
Pipe the batter in one-inch-sized (2.5 cm) circles of batter onto the baking sheets you lined with parchment paper. Space them about one inch apart.
Place the cookie sheet on top of another cookie sheet (to prevent the bottoms from darkening too much) and bake the macarons for 12-15 minutes. Allow to cool completely before filling.
In a small pot over very low heat, melt the white chocolate with the cream. Add the coconut and the ginger and mix well. Allow to cool to room temperature before using to fill the macarons.