My wife LOVES this, and asks me to make it regularly! Even when I'm careless measuring, and substitute ingredients, it still comes out marvelous and she'll ask for it again.
Too, too, too easy! I was concerned there were too few egg whites for all that sugar and nuts, but I was wrong. They turned out perfect. Second batch, I substituted chocolate for nuts. I crushed some dark chocolate bark to small crumbs and used just 1.5 cups. I also stirred 1T cocoa powder into 1C white sugar instead of using brown sugar. This turned out great, but was a little intense. I may use milk chocolate next time. Parchment paper makes this such a breeze. When the pan comes out of the oven you can slide the paper onto cooling racks. Within a minute you can pull the cookies off the paper, and into storage (if they last that long).