Use a farina boiler or a porcelain-lined saucepan. Put the sugar in the saucepan with the water and let it boil well. When it begins to form a syrup, take from the fire and stir in the freshly grated Cocoanut. Mix thoroughly and return to the fire, and let it boil until you can draw it like a thread between your finger and thumb. Be careful to stir constantly from the time you add the Cocoanut. When it begins to bubble, take from the stove, for it will have reached the above-mentioned state in two or three minutes. This will be sufficient if you wish the Pralines to be light and flaky. Have ready a cleanly washed and somewhat wet marble slab or buttered dish. Take a kitchen spoon and drop the mixture into cakes on the slab, spreading them out with the spoon and rounding with a fork till they form a neat round cake of about a quarter of an inch in thickness and four or five inches in diameter. Let them dry, and then take a knife and gently raise them from the slab. You will have the dainty white Pralines that are such peculiar Creole confections, and which are also much sought after by strangers visiting New Orleans.
Increase the quantity of sugar in proportion to the size of the Cocoanut, using three pounds of the finest white sugar for a very large Cocoanut, and never boil the Cocoanut more than a few minutes in the sugar.