Brown Sugar Pecan Macaroons

Sources: Here
Ingredients:

• 1 pound pecans (4 cups) (half chopped and half grinded)
• 1 pound brown sugar (2 cups, packed)
• 3 egg whites

Instructions:

1. Preheat oven to 400.
2. Chop the pecans in the food processor or with a knife until the biggest piece is about 1/16 of an inch cube. If you use the processor, do not over process.  Use just the pulse button and check frequently.
3. Whisk the egg whites gently, just to blend.
4. Stir the brown sugar into the egg whites to dissolve, then add the pecans and blend thoroughly.
5. Drop by tablespoonfuls onto parchment lined cookie sheets.  This is important since otherwise the cookies will be impossible to remove.
6. Bake for 12 to 15 minutes, until tops are evenly browned and cookie feels set.
7. Remove parchment with cookies from pan and repeat until all cookies are done.
8. Allow the cookies to rest on the parchment for about 10 minutes before removing with a cookie spatula.  If they are sticking, let them sit on the parchment longer.  Finish cooling on a rack.  Store in airtight containers with layers of parchment in between.