Organize your space: line baking sheets with parchment, sift almond flour and powdered sugar together multiple times, clean your mixer and bowl, and prepare fondant leaves.

Whip egg whites to soft peaks, then add cream of tartar and gradually add granulated sugar until stiff, glossy peaks form. In the last minute, add yellow gel food color.

Gently fold the sifted almond flour/sugar mixture into the yellow meringue in two additions until a 'ribbon' consistency is reached (macaronage). The batter should be thick enough to hold an oval shape.

Fill a piping bag with the yellow batter. Pipe elongated oval shapes onto the prepared baking sheet, creating a larger base and a tapered top for the pineapple body.

Tap the baking sheet firmly on the counter to release air bubbles, and let the shells dry for 30-45 minutes until a matte skin forms. Preheat oven to 300°F (150°C).

Bake dried shells for 18-22 minutes until firm on their foot. Let cool completely on the baking sheet before peeling.

Make the buttercream: whip room temp butter until creamy, add sifted powdered sugar, coconut extract, and pineapple jam. Beat until light and fluffy.

Match cooled shells in pairs. Pipe buttercream onto the flat side and sandwich them together. Secure a green fondant leaf to the top with a dab of royal icing. Pipe a royal icing lattice pattern across the body to mimic a pineapple husk. Let dry completely.