Very Fine Cocoa-Nut Macaroons

• Cocoa-nut, ½ lbs.
• sugar, 1 lbs.:
• Whites of eggs,

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; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth, to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty