1/4 cup firmly packed brown sugar
1/4 cup light corn syrup
2 egg yolks
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1 cup pecan halves, toasted, finely chopped
3 tablespoons large grain sugar*
2 egg whites, slightly beaten
For easy clean-up, shape all the balls for one cookie sheet’s worth of cookies, then use one hand to roll them in egg whites and your other hand to roll them in pecan mixture. Wash your hands and start again with the dough for the next sheet of cookies.
To toast pecans, spread into single layer on ungreased baking pan. Bake at 350°F., stirring occasionally, for 5 to 7 minutes or until lightly browned.