3 lg Eggs

1 c Brown sugar

1 c Pecans; roughly chopped

Margarine; for greasing pan 24 Pecan halves; for topping

Beat egg whites to form peaks. Gradually add sugar and beat until whites are stiff. Stir in chopped nuts. Preheat oven to 275 degrees. Spoon a heaping teaspoon of macaroon mixture on a greased cookie sheet. Press down like a macaroon and put a pecan half on top. Bake for 30 minutes, checking occasionally, until cookies are hard but shiny.