4 1/2 cups pecans, finely chopped
1 3/4 cups brown sugar, loosely scooped, not packed
1 cup finely grated coconut
1/4 teaspoon salt
2 tablespoons honey
4 large egg whites
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together.

On a baking sheet lined with parchment baking paper or foil, drop batter by rounded tablespoons 1 inch apart. Bake about 12 minutes or until light golden brown. Do not over-bake. Cool completely on lined cookie sheet.

If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container.

NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets.