2 egg whites
1 c. packed light brown sugar
1 tsp. vanilla extract
4 c. cornflakes cereal (see note)
1 c. chopped pecans

Preheat oven to 275°F. Coat two cookie sheets with nonstick cooking spray. In a medium bowl, beat the egg whites until foamy. Continue beating and gradually add the brown sugar and vanilla; beat until stiff peaks form. Fold in the cornflakes and pecans until evenly distributed. Drop by rounded tablespoonfuls 1-inch apart onto the baking sheets and bake for 20 minutes. Turn off the oven and leave the cookies in the oven for 15 minutes or until firm in the center and light golden. Allow to cool completely, then serve, or store in an airtight container until ready to serve.

Note: If you have no cornflakes on hand, you can use almost any variety of unsweetened cereal flakes; a sweetened variety would make the cookies overly sweet.