These Chocolate-Dipped Coconut Macaroons are a fabulous treat for those who have problems with wheat.
Heat oven to 350° F. Grease a cookie sheet of line with parchment paper.
Lightly oil a glass measuring cup and put honey and rice syrup in it. Place cup in a small pan of simmering water until it is less viscous.
Whip egg white to stiff peaks with a hand mixer.
Put coconut and salt in a large mixing bowl. Stir extracts into warm honey. Pour the honey into the coconut, stirring well until you have a crumbly mixture. Fold in egg white.
With moist hands, make small mounds and place them side by side on the cookie sheet (they will not spread). Bake 15-20 minutes, or until lightly browned. Allow to cool to room temperature on cookie sheet.
Melt chocolate in the top of a double boiler, stirring occassionally. Dip half of each macaroon into the melted chocolate or frost the top half with a knife. Let chocolate set until firm before serving (brief refrigeration will hasten this process).