Take equal weights of grated cocoanut and powdered white sugar, (the
brown part of the cocoanut should be cut off before grating it)--add the
whites of eggs beaten to a stiff froth, in the proportion of half a
dozen to a pound each of cocoanut and sugar. There should be just eggs
enough to wet up the whole stiff. Drop the mixture on to buttered
plates, in parcels of the size of a cent, several inches apart. Bake
them immediately in a moderately warm oven.