Preheat oven to 300°F degrees. In a large bowl, sift together almond flour and confectioner’s sugar.
Using a stand mixer or hand mixer, beat the egg whites until foamy and stiff peaks form, about 6-8 minutes. Add the salt, cream of tartar and slowly pour in the white sugar as the mixer is running on low speed. If using food coloring, add your choice of color now.
Using a rubber spatula, gently fold the flour/sugar mixture into the colored egg white mixture. Be careful not to over mix, stirring just about 10-12 times until the sugar mixture is completely incorporated into the egg white mixture.
Transfer batter to a pastry bag fitted with a circle tip. Pipe out 1 inch rounds on a baking sheet lined with parchment paper (If adding any toppings, such as the coconut flakes, lightly sprinkle them on now).
Tap the baking sheet on your work surface several times to help release the air bubbles from the macaroons. Then allow them to sit for 30 minutes-1 hour, so they dry out a bit before baking. Bake for 20 minutes, then allow to cool for at least 5-10 minutes.
Next, make the buttercream using a stand mixer fitted with the paddle attachment. Beat the butter until light and fluffy, then slowly add in the sugar and the raspberry jam. Mix until fully incorporated, scraping down the sides of the bowl as needed.
To assemble the macarons, reverse cookie shells on their backs, and pipe a small mound of the buttercream (or you can use a pastry or butter knife), top with another macaron and very gently press together. Handle the macarons very carefully. Serve and enjoy!