Preheat oven to 350°.
In a large bowl, stir together, then set aside:
1 1/4 c. chopped pecans
1/4 c. sugar
3/4 c. shredded coconut
In a mixer:
2 room temperature egg whites (be sure you don't have any yolk left in them!)
1/8 t. salt
Whip until stiff peaks form. Gradually beat in until incorporated:
1/2 c. sugar
3/4 t. vanilla
1 t. Karo Syrup
Fold nut mixture into egg white mixture until well mixed.
Drop batter on parchment paper, place 1/2 nut on the top of each cookie. Bake 13-15 minutes, watch closely. The cookies are done when they're lightly brown on the edges & tops.
from: Grandma Darlene
