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Preheat the oven to 350°F (180°C).
Evenly spread the pecan halves on a baking sheet, and toast them for 10 minutes. Remove the nuts from the oven and let them cool. Reduce the oven temperature to 275°F (140°C).
In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with which an electric hand mixer is to be used, beat the egg white to stiff peaks.
Gradually fold in the brown sugar. The mixture will deflate.
Roughly chop the cooled pecans and fold them into the mixture.
Drop by level tablespoon or small cookie scoop onto a parchment-lined baking sheet.
Bake at 275°F (140°C) for 17 to 18 minutes. The macaroons will still appear wet. Cool completely on the baking sheet and store in an airtight container.