Ingredients
2 1/4 C. kosher-for-Passover powdered sugar, sifted
1/2 C. unsweetened cocoa
2 tbsp matzo meal
1/8 tsp. salt
3 lg. egg whites
1 tsp. vanilla extract
3/4 C. chopped pecans, toasted
Cooking spray
Preparation
Preheat oven to 325 degrees. Combine first 4 ingredients in a large bowl; stir with a whisk. Add egg whites, 1 at a time, beating with mixer at medium speed until combined. Scrape bowl occasionally. Add vanilla and beat well. Fold in pecans. Drop batter by level tablespoon 2 inches apart onto backing sheets coated with cooking spray. Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with spatula. Cool completely on wire racks.
