4 large egg whites
11/3 cups sugar
¾ cup @Fishernutsbrand pecans, toasted, chopped
1 cup shredded, sweetened coconut
1. Preheat oven to 350F.
2. In the bowl of an electric mixer fitted with a whisk, whip egg whites until soft peaks. You will see the trace in the whites left by the whisk as it spins. Gradually add sugar, whipping 2-3 more minutes til glossy .
3. Line two baking sheets with parchment. Gently fold pecans & coconut into egg whites & “drop” large spoonfuls onto 2 parchment lined trays. Leave space between. Bake 15-18 minutes or til light brown. Cool.
Makes 20-24 cookies