1 1/2 cups confectioners' sugar 2 1/2 tablespoons cocoa 2 2/3 cups chopped pecans 3 egg whites at room temperature Pinch of salt 1/4 teaspoon vanilla

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone liners. Sift confectioners' sugar and cocoa together in a large bowl. Add pecans and stir to combine well. In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry. Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined. Using a spoon, drop batter onto a cookie sheet (12 to a sheet). Bake for approximately 10 minutes.

Makes 24 large cookies.

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