1-3/4 C powdered sugar
1/2 C cocoa powder
2 t cornstarch
1/4 t salt
2 egg whites
1 C coarsely chopped, toasted walnuts, pecans, peanuts, or sunflower seeds (I think this recipe would also be good with raisins, dried cherries, or candied orange peel)
Preheat oven to 300 F and prepare a parchment-lined baking sheet. Combine sugar, cocoa, cornstarch, and salt. Add egg whites, stirring them in gradually to form a dough-like batter. Mix in the nuts.
The original recipe said the mixture should be thick enough to form balls; if not, add more powdered sugar and cocoa. But you can also just scoop sticky spoonfuls of the mixture onto your cookie sheet. Bake for 16 to 19 minutes. This makes about 15 cookies.