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1
Preheat oven to 225F.
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2
Line 2 heavy large baking sheets with foil; butter and flour foil.
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3
Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely.
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4
Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
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5
Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form.
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6
Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes.
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7
Fold in nut mixture and instant coffee (crystals will not dissolve).
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8
Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly.
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9
Lightly press pecan half onto each cookie.
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10
Bake until meringues are dry, about 55 minutes.
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11
Cool completely on sheets.
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12
Place 1 tablespoon ice cream on bottom side of 1 meringue.
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13
Gently press bottom side of another meringue onto ice cream.
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14
Place on baking sheet; freeze.
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15
Repeat with remaining meringues and ice cream.
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16
Freeze until firm, about 1 hour.
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17
Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth.
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18
Drizzle over sandwiches.
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19
Cover and freeze.
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20
(Can be made 2 days ahead.
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21
Keep frozen.)
