4 large eggs, yolks and whites divided
1/3 cup coconut flour
¼ teaspoon salt
½ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons finely minced fresh chives
4 tablespoons cold butter (or coconut oil, if you need a
dairy-free version)

Preheat oven to 400 degrees. Separate eggs, putting the whites in a mixing bowl and the yolks in a small bowl. Whip the egg whites with a hand blender or in a stand mixer until they are about doubled in volume and holding soft peaks. Add the egg yolks and continue to whip on medium speed until incorporated and no yellow streaks remain.
Mix together the coconut flour, salt, cream of tartar, and baking soda. Cut the butter into the dry ingredients with a pastry cutter or two forks until the pieces are the size of small peas. Add the chives to the dry mixture. Then add the dry mixture to the whipped eggs and fold gently until the two are combined.
Dollop approximately quarter-cup-sized scoops onto a baking sheet lined with parchment or a silicone baking mat. Bake for 15 minutes until starting to turn golden on top.
Variation: add 2/3 cup grated, aged cheese to the dry ingredients for a cheesy chive biscuit.