Gluten Free Popcorn-Pistachio Macaroons with Dark Chocolate Drizzle

From Chow Bella Paleo

6 cups SkinnyPop Original Popcorn
1 5-oz bag shredded unsweetened coconut (about 2 cups)
1 6-oz bag shelled pistachios, ground to a coarse meal in a food processor, divided
5 egg whites
1/4 tsp sea salt
1/2 tsp cream of tartar
1/2 cup honey
1/2 tsp pure vanilla extract
1/2 cup dark chocolate chips
1 tbsp virgin coconut oil
Sea salt flakes for garnish (optional)

  1. Preheat oven to 350 degrees F. Line a large baking tray or two medium trays with parchment paper.
  2. Add popcorn to a large bowl. Using the back of a measuring cup, crush the popcorn until the kernels are about half as big as the original size.
  3. Add coconut and all but 2 tbsp of the pistachios to the popcorn; set aside.
  4. Using a stand or hand mixer fitted with a whisk attachment, begin beating the egg whites with the salt. Once foamy, add the cream of tarter. Whisk to stiff peaks. Add the vanilla and slowly add the honey. The egg white will fall slightly. Working quickly, fold the eggs into the popcorn mixture.
  5. Use a one ounce ice cream scoop or 1/8 cup measuring cup to measure the dough. Pack the dough in well, heaping it a little, before scooping approximately 18 cookies onto the parchment.
  6. Bake 15-18 minutes or until golden brown. Cool on the tray.
  7. Melt the chocolate chips with the coconut oil, either in a double boiler or in the microwave. Drizzle each cookie with a little chocolate. Sprinkle reserved pistachios on top. Chocolate will harden slightly.
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