Ingredients:
2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar
1 teaspoon ground cinnamon
1 cup flaked coconut
1/2 cup chopped pecans
1/2 ounce semisweet chocolate, grated
Directions:
Allow egg whites to stand at room temp for 30 minutes.
Preheat oven to 325 F Line two large cookie sheets with foil or parchment paper; set aside.
In a medium mixing bowl, combine egg whites and vanilla.
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Gently fold in coconut, pecans, and chocolate.
Drop mixture by rounded teaspoons 1 1/2 inches apart onto prepared cookie sheets.
Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
Cool on cookie sheets for 1 minute.
Transfer to a wire rack and let cool completely.
To store: Place cookies in layers separated by waxed paper in an airtight container.
Store at room temp for up to 1 day or freeze for up to 1 month.
Servings: 26
Time preparation: 60 min.
Time total: 80 min.