Take the egg white in a bowl. Using a hand whisk, beat the egg for about 20 seconds.

In a bowl, mix the coconut flour, rice flour and powdered sugar.
Stir in the egg white and mix with a spoon (or spatula) to obtain a homogeneous and fairly dense paste.

Roll the dough and with cookie cutter cup the desired shape cookies.

Place cookies on baking sheet lined with parchment paper or dust it with flour and bake for 15 minutes at 350°F until lightly browned.

Take the plate out of the oven and let the cookies cool for a few minutes.

Meanwhile, place white chocolate in small microwave safe bowl (or melt over top of double boiler). Microwave on medium temperature in 30 second intervals, stirring after each interval, until smooth and melted. with the help of brush or spoon apply on cookies or can be drizzled with the help of ziplock filled bag.