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Cocoa-Nut Macaroons

Take a fresh cocoa-nut, grate it finely, and allow half a pound of finely-sifted sugar and the whites of four eggs beaten to a firm froth to every quarter of a pound of cocoa-nut. Mix the ingredients thoroughly. Drop little balls of the paste upon a well-buttered tin about two inches apart from one another. Bake in a moderate oven. When the macaroons are lightly browned all over they will be ready. Time to bake, about twenty minutes. Probable cost, 1s. 6d. per pound. Sufficient, eighteen or twenty for a dessert-dish.