1 egg white
1 c. dark brown sugar
2 c. pecan halves
2 tsp. vanilla
Pinch baking soda

Beat egg whites. Cream in sugar. When light and fluffy add flavorings. Fold in pecans. Place on a treated cookie sheet using a tablespoon. Bake 25 minutes at 300 degrees. Yields 25-30.

CHOCOLATE MACAROONS:

2 oz. dark Baker's chocolate
1 1/3 oz. sugar
7 oz. condensed milk
1 3/4 oz. shredded coconut
1/2 c. chopped nuts
1/2 tsp. vanilla
Pinch salt

Melt the chocolate and sugar in a double boiler. Add and mix in the following ingredients in the order they appear. Milk, vanilla, coconut, nuts and salt. Using a tablespoon or small scoop, place on a cookie sheet. (The use of baking paper is recommended.) Bake 15-20 minutes at 300 degrees. Allow to cool. Yields 25 cookies.