Very Fine Cocoa-Nut Macaroons

very gentle oven, 20 minutes.


  • Cocoa-nut, ½ lbs.
  • sugar, 1 lbs.:
  • Whites of eggs, 8:


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 minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold.