I often substitute coconut for the pecans in this recipe. Both versions are delicious.
* Exported from MasterCook *
Chocolate Pecan Cookies
Amount Measure Ingredient -- Preparation Method
3 cups confectioner's sugar7 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 large egg whites
dash salt
1 cup toasted pecans -- chopped
Preheat oven to 350 degrees.
Line baking pans with parchment paper.
Combine the confectioner's sugar, cocoa, and flour in a mixing bowl. Add the egg whites and salt and beat at high speed for one minute. Stir in the pecans.
Using about 1 1/2 tablespoons of batter for each cookie, drop about 2 inches apart on the prepared pans. Press the tops lightly to flatten (This may not be necessary.) Bake 13 to 15 minutes. Let the cookies cool completely on the pans before removing.
Source:
"Talking with my Mouth Full by Bonnie Wolf (Karen Cope)"
Yield:
"24 cookies"
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* Exported from MasterCook *
Chocolate Pecan Cookies
Amount Measure Ingredient -- Preparation Method
3 cups confectioner's sugar7 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 large egg whites
dash salt
1 cup toasted pecans -- chopped
Preheat oven to 350 degrees.
Line baking pans with parchment paper.
Combine the confectioner's sugar, cocoa, and flour in a mixing bowl. Add the egg whites and salt and beat at high speed for one minute. Stir in the pecans.
Using about 1 1/2 tablespoons of batter for each cookie, drop about 2 inches apart on the prepared pans. Press the tops lightly to flatten (This may not be necessary.) Bake 13 to 15 minutes. Let the cookies cool completely on the pans before removing.
Source:
"Talking with my Mouth Full by Bonnie Wolf (Karen Cope)"
Yield:
"24 cookies"
- - - - - - - - - - - - - - - - - - -