½ lb. grated cocoa-nut.
¾ lb. white sugar (powdered.)
6 oz. butter.
5 eggs—the whites only.
1 glass white wine.
2 tablespoonfuls rose-water.
1 tablespoonful nutmeg.
Cream the butter and sugar, and when well mixed, beat very light, with
the wine and rose-water. Add the cocoanut with as little and as light
beating as possible; finally, whip in the stiffened whites of the eggs
with a few skillful strokes, and bake at once in open shells. Eat cold,
with powdered sugar sifted over them.
These are very pretty and delightful pies.