Very Fine Cocoa-Nut Macaroons

Instructions

1. Rasp a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently.
2. Add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound.
3. Roll the mixture into small balls and place them on a buttered tin.
4. Bake them in a very gentle oven about twenty minutes.
5. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold.
6. Proportions: cocoa-nut, 1/2 lb.; sugar, 1 lb.; whites of eggs, 8: very gentle oven, 20 minutes.