Preheat the oven to 350 degrees F.

Combine coconut, vanilla, and condensed milk in a large bowl for the macaroons.

Spoon mixture onto parchment-lined baking sheets.

Bake for 15 minutes until golden brown.

Cool macaroons on a wire rack and let sit for 12 hours.

Combine milk, sugar, and vanilla in a saucepan for the filling.

Heat until simmering.

Whisk a cup of the milk mixture into the egg yolks.

Slowly add the yolk mixture back into the saucepan, whisking constantly.

Cook over medium heat until slightly thickened (4-5 minutes).

Dissolve cornstarch in water.

Add cornstarch mixture to the saucepan while whisking.

Stir for 2 minutes with a wooden spoon, then add coconut and stir for 2 more minutes.

Add butter and stir until melted and the mixture thickens to a custard.

Pour the mixture into a glass bowl, cover with plastic wrap, and chill for at least 4 hours.

Beat heavy cream with an electric mixer for 2 minutes.

Add sugar and beat until soft peaks form (1-2 minutes).

Whisk the coconut custard until smooth.

Pour orange liqueur into a small bowl.

Dip each macaroon in the liqueur for 2-3 seconds.

Spread coconut cream filling on the bottom of a trifle bowl.

Top with macaroons and raspberries.

Repeat layers of coconut cream, macaroons, and raspberries until all ingredients are used.

Mound whipped cream evenly over the top.

Serve immediately or keep chilled until ready to serve.