Sweet and chewy coconut macaroons have always been an easy favorite for anyone following a gluten-free diet. We jazzed up these naturally gluten-free beauties by dipping them in bittersweet chocolate and studding them with salty pistachios.
Preheat oven to 325°.
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, vanilla, and salt, beating at high speed until foamy and opaque, about 1 minute. Fold coconut into egg white mixture using a rubber spatula.
Spoon egg white mixture by tablespoonfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 325° for 20 minutes or until edges are golden brown. Cool completely on pan on a wire rack.
Place chocolate chips in a small microwave-safe bowl; microwave at HIGH 45 seconds or until chips melt, stirring until smooth. Dip top of each macaroon into chocolate, and sprinkle with pistachios. Allow cookies to set 20 to 30 minutes.