Joseph De Leo
Hands-On Time
20 Mins
Total Time
45 Mins
Yield
Makes 18 cookies

How to Make It

Step 1

Heat oven to 325° F with the racks in the upper and lower thirds.

Step 2

Whisk together the confectioners’ sugar, cocoa powder, and salt in a medium bowl. Add the chopped pecans, egg whites, condensed milk, and vanilla extract and mix until just combined. Fold in the coconut and chocolate chips.

Step 3

Drop 2 heaping tablespoonfuls of the dough 2 inches apart onto the prepared baking sheets.

Step 4

Bake, in batches, rotating the baking sheets halfway through, until firm around the edges, 18 to 22 minutes. Cool slightly on the baking sheets, then serve warm or transfer to a wire rack to cool completely.

Step 5

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

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Ratings & Reviews

/5
Reviews
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