To make the shells, preheat oven to 285 F (140 C). In a food processor, process almond flour with icing sugar. Add egg whites to the bowl of a stand mixer, and whip together. Gradually add sugar. Whip until egg whites form stiff peaks. Sift almond flour mixture into bowl. Slowly fold in. Divide among four bowls. Add green colouring to one bowl and fold in. Add yellow colouring to a second bowl and fold in. Add red colouring to a third bowl and fold in. Add brown colouring to fourth bowl and fold in. Scrape batters into piping bags with a one centimeter tip. Put a silicon baking mat with circle outlines, or parchment paper with drawn circles flipped over, on a baking sheet. Pipe into the circles. Tap the tray on the counter to get rid of the peaks. Let stand 30 minutes or until a skin has formed. Bake in the oven 12-15 minutes, rotating once. Let sit for one hour.
To make the filling, whip together butter and sugar in a stand mixer. Divide the mixture evenly between four bowls. Add coconut extract to one bowl and mix in. Add pistachio paste to a second bowl and mix in. Add lemon zest and juice to a third bowl and mix in. Add strawberry jam to a fourth bowl and mix in. Let cool. Use coconut filling to sandwich two brown shells. Repeat until used up. Use pistachio filling to sandwich two green shells. Repeat until used up. Use lemon filling to sandwich two yellow shells. Repeat until used up. Use strawberry filling to sandwich two red shells. Repeat until used up.
To assemble, wrap a Styrofoam cone with gift wrapping paper. Pierce the cone with a toothpick near the base at a 45-degree angle. Press a macaron onto the toothpick. Repeat, working your way up the cone, until all macarons are used.