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
Preheat oven to 250°F. Line a baking sheet with parchment. Spray with nonstick spray.
Beat egg whites and salt until soft peaks form. Add sugar gradually; beat until stiff and glossy.
Gently fold in pecans.
Drop by teaspoonfuls on cookie sheet; bake 30 minutes.
Remove from baking sheet immediately.