1 cocoanut, carefully skinned and grated.
Milk of the same.
1½ lb. powdered sugar.
As much water as you have cocoanut milk.
Whites of three eggs.
Dissolve one pound of sugar in the milk and water. Stew until it
becomes a “ropy” syrup, and turn out into a buttered dish. Have ready
the beaten white of egg, with the remaining half-pound of sugar
whipped into it; mix with this the grated cocoanut, and little by
little—beating all the while—the boiled syrup, so soon as it cools
sufficiently not to scald the eggs. Drop in tablespoonfuls upon
buttered papers. Try one first, and if it runs, beat in more sugar.
Bake in a very moderate oven, watching to prevent scorching. They
should not be suffered to brown at all.
These will keep some time, but are best quite fresh.