3 egg whites
1 cup granulated sugar
2 1/2 cups coconut
1 cup pecans, finely chopped
Preheat the oven to 350ºF. Lightly grease two baking sheets.
In a medium bowl, with an electric mixer on high, beat egg whites into soft peaks. Gradually add the sugar, beating after each addition until peaks are glossy. Fold in the coconut and nuts.
With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets.
Bake for 20 to 25 minutes, or until lightly golden. Cool on racks and store in an airtight container. They will keep for 2 to 3 days.
Makes about 35 macaroons.
Total time: 45 minutes.