Blend 1 1/2 cups of the shredded coconut in a food processor or high-powered blender until coconut begins to clump together and form a rough paste. Add remaining coconut, 1/4 cup agave nectar, extracts, salt, and water. Blend until combined.
Using a rounded tablespoon, scoop cookies onto a parchment-lined baking sheet, mounding the top of each macaroon. Place in freezer while making the chocolate glaze.
Combine all the ingredients for chocolate glaze, stirring until smooth. Dip the bottom of each chilled macaroons into the chocolate and place it back onto the parchment paper. Drizzle the top with any remaining chocolate glaze. Return to freezer until the chocolate has set up.
Allow to thaw for 10 minutes before serving. Store in refrigerator for up to 5 days.