Ingredients
Directions
1.
PREHEAT oven to 350°; LINE cookie sheet with parchment paper.
2.
Using electric mixer, BLEND sugar, cocoa and flour.
3.
BEAT in egg whites, one at a time; BEAT at high speed for 1 minute; FOLD in pecans.
4.
DROP by tablespoonfuls onto cookie sheet, leaving 2 inches between each.
5.
BAKE for 15 minutes, turning sheet halfway through baking time.
6.
REMOVE from oven; let COOL on paper; leaving cookies on paper, PLACE in freezer for 1 hour.
7.
REMOVE from freezer; PEEL off paper; STORE in airtight container.