PREHEAT oven to 350°; LINE cookie sheet with parchment paper.
Using electric mixer, BLEND sugar, cocoa and flour.
BEAT in egg whites, one at a time; BEAT at high speed for 1 minute; FOLD in pecans.
DROP by tablespoonfuls onto cookie sheet, leaving 2 inches between each.
BAKE for 15 minutes, turning sheet halfway through baking time.
REMOVE from oven; let COOL on paper; leaving cookies on paper, PLACE in freezer for 1 hour.
REMOVE from freezer; PEEL off paper; STORE in airtight container.
Per Serving (excluding unknown items): 2293 Calories; 77g Fat (28.7% calories from fat); 26g Protein; 406g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 175mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 14 1/2 Fat; 24 Other Carbohydrates.