These are a fabulous sweet treat for adults or children who have problems with wheat or flour. Be sure to have a good plan for how you will use the precious yolk from the egg (hollandaise?). Watch a video on how to make them on Cookus Interruptus.
Preheat oven to 300° F. Line a cookie sheet with parchment paper.
Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. The brown rice syrup will yield a slightly less sweet macaroon. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about 2-3 minutes). Remove from heat, stir in extracts. Let mixture rest until cool enough to touch.
With moist hands, make small rounded mounds and place them side by side on the cookie sheet (they will not spread). Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.
Chop up the chocolate into small pieces. Put 3/4 of the chocolate in the top of a double boiler and heat, stirring occasionally, until chocolate is at about 110 ° F (just barely too hot to touch). Remove from heat. Stir in remaining chocolate. This will temper the chocolate. Pour chocolate over the top of each macaroon. Let chocolate set until firm before serving. This will take about 1 hour at room temperature. Refrigeration will hasten this process.