Line 3 large baking pans with parchment paper. Prepare a large pastry bag tipped with a round tip.
Prepare the dry ingredients first. Place almond flour and confectioner's sugar into a food processor. Pulse for a few minutes to combine the flour and sugar. Sift the mixture through a fine-mesh sifter/strainer into a large bowl. Place any remaining crumbs back into the food processor and pulse again, then sift again.
Prepare the meringue. Combine the granulated sugar and water in a small sauce pot. Heat over medium heat until mixture reaches 240F. Meanwhile, place the egg whites into a stand mixer bowl and whisk on high speed until soft peaks form. When sugar syrup is ready, pour it into the egg whites in a slow stream, whisking on high speed at the same time. Continue whisking the egg whites until stiff and glossy peaks form, about 5 minutes. Add a few drops of GEL food coloring for a minty green color.
Add the sifted dry ingredients over the prepared meringue. Using a spatula, fold gently but thoroughly. Scoop the dry ingredients from the bottom of the mixing bowl to create a uniform and even cookie batter. Press the batter against the sides of the bowl to deflate the meringue. Batter should reach "lava stage" meaning the batter ribbons off the spatula and settles down onto itself after about 10 seconds. Add a few drops of peppermint oil right before transferring the batter into a pastry bag.
Pipe same-sized disks of batter onto prepared parchment paper. Line your kitchen counter with a towel and tap the cookie pan hard against the counter to release any trapped air bubbles. Allow the cookies to stand for 30 to 60 minutes at room temperature, or until a thin film has formed over the cookies.
Preheat oven to 320F. Bake cookies in preheated oven for 13 to 15 minutes. The cookies should come right off the parchment paper with ease. If they are stuck, turn oven temperature down and bake for longer. Cool completely on wire racks.
Prepare the chocolate filling. Heat the cream until very hot and pour over the chocolate chips. Add the peppermint oil. Whisk the chocolate and cream together until smooth ganache forms. If the ganache is too thin or runny, place it into the refrigerator for 15 minutes to set slightly. Transfer the chocolate into a pastry bag or ziplock bag.
Turn half of the cookies upside down and pipe a generous amount of chocolate ganache onto each cookie. Sandwich together with the second half. If desired, melt 1 cup of dark chocolate melting wafer and dip the macarons into the chocolate. Tap off any excess and place onto parchment paper to set.
Place the cookies into an airtight container and into the refrigerator for 1 to 2 days. Remove about 1 hour prior to serving. These will also keep will in the freezer for several weeks. Just make sure your container is well-sealed.