Ingredients

• 2 egg whites
• ½ tsp. ground cinnamon
• ¼ cup coarsely chopped pecans
• 1 tsp. salt
• ½ cup firmly-packed light brown sugar
• ¼ cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 275F.
2. Line 1 large or 2 small baking sheets with aluminum foil; set aside.
3. In the large bowl of an electric mixer, place egg whites and salt. Beat until soft peaks form, about 2 minutes.
4. Add cinnamon; gradually add brown sugar; beat on high speed until stiff peaks form, about 5 minutes. Fold in pecans and chocolate chips.
5. With heaping teaspoonfuls, form mounds about 1-1/4 inches wide, about 1 inch apart.
6. Bake until dry on the outside but moist in the center, about 40 minutes. (If using 2 baking sheets, place on 2 separate oven racks; switch sheets halfway through baking).
7. Turn off oven; let pan remain in oven until cookies are dry, about 1 hour.
8. Remove cookies; peel off any foil.
9. Store in a tightly-covered container up to 3 weeks (or freeze in damp or humid climates).

Makes 2-3 dozen.