1.Preheat oven to 290 degrees and have two cookie sheets lined with parchment paper.
2.In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.
3.Gradually add the granulated or super fine sugar.
4.Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.
5.Beat in the extracts, salt, zest and the food coloring.
6.With a rubber spatula, gently fold in the almond flour and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.
7.With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.
8.Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.
9.Cool cookies in the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.
10.While the cookies are cooling, start your filling for the cookie sandwiches. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.
11.Cool filling in fridge for about 20 minutes until thick, like a frosting.
12.Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.
13.Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so. Enjoy!