Texas Pecan Nuggets

Yield: 4 dozen nuggets

Ingredients

• 4 1/2 cups pecans, finely chopped
• 1 3/4 cups brown sugar, loosely scooped, not packed
• 1 cup finely grated coconut
• 1/4 teaspoon salt
• 2 tablespoons honey
• 4 large egg whites
• 1/2 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
2. In large bowl, mix pecans, brown sugar, coconut and salt.
3. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together.
4. Drop batter onto prepared cookie sheet by rounded tablespoons 1 inch apart.
5. Bake for about 12 minutes or until light golden brown. Do not over-bake.
6. Cool completely on lined cookie sheet. If cookies stick, peel paper or foil from cookies.
7. To store, layer cookies between fresh parchment paper in airtight container.

Notes

Bake on a dry day. Humidity makes these cookies very sticky.