These are fantastic served with coffee or coffee ice cream. For an extra special treat, dip the bottoms in melted bittersweet chocolate and let set.

INGREDIENTS | YIELDS 36 COOKIES

• 1 egg white, room temperature
• Pinch of salt
• 1 cup brown sugar
• 1½ cups pecan halves

1. Preheat oven to 250°F. Line a baking sheet with parchment. Spray with nonstick spray.

2. Beat egg whites and salt until soft peaks form. Add sugar gradually; beat until stiff and glossy.

3. Gently fold in pecans.

4. Drop by teaspoonfuls on cookie sheet; bake 30 minutes.

5. Remove from baking sheet immediately.