Cocoa Puffs

• 4 large egg whites
• 1 cup sugar
• 1 teaspoon vanilla
• 1/3 cup unsweetened cocoa
• 1 1/4 cups sweetened shredded dried coconut
• 1 cup chopped pecans or walnuts

1. In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.
2. Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).
3. Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.
4. Bake cookies in a 325u0b0 oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.
5. Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.
6. Nutritional analysis per cookie.

egg whites, sugar, vanilla, unsweetened cocoa, coconut, pecans

Taken from www.myrecipes.com/recipe/cocoa-puffs (may not work)