Gently warm the coconut cream and glucose syrup over low heat until just steaming. Remove from heat, pour over chopped white chocolate, let sit for 5 minutes, then whisk until smooth. Refrigerate for 6-8 hours to set.

Whisk granulated sugar and pectin in a saucepan. Combine with warmed pineapple puree over medium heat. Bring to a gentle boil while stirring and add citric acid. Simmer for 2-3 minutes until thickened, then cool in a container.

Sift almond flour and powdered sugar. Whip room-temperature egg whites until frothy, gradually adding granulated sugar until stiff peaks form. Fold in dry ingredients until no streaks remain.

Pipe even circles of macaron batter onto parchment-lined baking sheets. Tap sheets to release air bubbles. Let rest for 30-60 minutes until a skin forms.

Preheat oven to 315°F (160°C). Bake shells for 15-18 minutes until firm and feet develop. Cool completely on baking sheets.

Pair up cooled shells, pipe ganache on one, add pineapple confit, and sandwich with another shell. Refrigerate assembled macarons for 10-12 hours.