Coconut macaroons are a naturally gluten-free cookie. If you like, dip the bottoms of the cookies into melted chocolate, return to the parchment-lined pan, and refrigerate until the chocolate is set.
Preheat the oven to 325°F (165°C). Line 3 baking sheets with parchment paper. In a large bowl, combine the egg whites and cream of tartar. Using a mixer on medium-high speed, beat until the egg whites are very foamy, about 1 minute. Add a pinch of salt. While be