Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?
I don't know about the Bouchon recipe, but my wife just attended a macaroon making class at Mille Feuille last weekend.

They recommended refrigerating the whole macaroon overnight (and up to a week), not freezing. The idea is the moisture from the filling migrates to the cookies. This causes the cookie to be moist on the inside, but still have a firm and somewhat crisp outside.