Granola Cluster Cookies

• 1 1/2 cups pecans
• 1 cup sliced almonds
• 1 cup unsweetened coconut flakes
• 3/4 cup pumpkin seeds (pepitas)
• 1/2 cup old-fashioned oats
• 1/2 teaspoon kosher salt
• 3 tablespoons virgin coconut or extra-virgin olive oil, melted
• 2 large egg whites
• 2/3 cup sugar

1. Preheat oven to 325u0b0F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10-12 minutes. Let cool.
2. Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
3. Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15-20 minutes. Transfer to a wire rack and let cool.
4. Cookies can be baked 1 day ahead. Store airtight at room temperature.

pecans, almonds, unsweetened coconut flakes, pumpkin seeds, oldfashioned oats, kosher salt, virgin coconut, egg whites, sugar

Taken from www.epicurious.com/recipes/food/views/pecan-almond-coconut-oat-granola-cluster-cookies (may not work)