Southwestern Recipes

Arizona Pecan Nuggets

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


  • 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


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

Yield: 4 dozen nuggets

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