Combine all crust ingredients in a bowl. Press ingredients together till well mixed.  Press into an 8-inch pie plate. Freeze until you are ready to fill.

Sprinkle gelatin over 1 tbs hot water. Set aside.

Fill a medium saucepan with 2 inches of water and bring to a boil. Lower heat to a simmer.  In a medium stainless steel bowl, whisk cream, coconut milk, Swerve, and egg yolks.  Set the bowl on top of the pan and whisk ingredients till thickened.  This will take 5 to ten minutes.  Consider it your upper body workout!

Remove from heat and whisk in the gelatin mixture.  Then whisk in butter and extracts. Finally, add shredded macaroons. I usually cool this by putting the bowl in a larger bowl of ice water and stirring occasionally.  Spread into the prepared crust when cool.

Pour cream into a bowl and whisk or beat with a mixer. Add extract.  Add Swerve and beat until firm peaks form.

Spread on top of the pie and sprinkle with crushed macaroons. Keep refrigerated.