1. Prepare the Crust:

1. Sift almond flour and powdered sugar together into a bowl; set aside.
2. In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form. Add green food coloring and mix until evenly colored.
3. Fold the dry ingredients into the egg white mixture in two additions until the batter flows like lava.
4. Transfer batter to a piping bag fitted with a round tip. Pipe tree shapes onto parchment-lined baking sheets. Tap sheets firmly to release air bubbles.
5. Let macarons rest at room temperature for 30-60 minutes until a skin forms. Preheat oven to 300°F (150°C).
6. Bake for 12-15 minutes, rotating halfway. Let cool completely on the baking sheet.
7. For the filling, beat butter until creamy. Add pistachio paste, rose water, and powdered sugar; beat until smooth.
8. Pipe or spread filling onto the flat side of half the macarons, then sandwich with the remaining halves. Decorate with mini star sprinkles.