1 egg white
1 c. brown sugar
Dash of salt
1 tbsp. flour
1 c. finely chopped pecans

Beat egg white until stiff, gradually adding sugar, salt and flour. Continue beating. Stir in nuts.

Drop onto greased cookie pans (drop far apart as batter will spread) and bake at 325 degrees for about 1 hour.

NOTE: Coconut can be used instead of pecans.