Chocolate Macaroons with Nonpareil

With one pound of pounded almonds, two and a quarter pounds of sugar and ten egg-whites make a smooth but not too fine paste; place it in a vessel, incorporating four ounces of cocoa softened in a mild oven; mix well, adding two or three egg-whites. Dress this paste on paper through a pocket furnished with a socket into small inch-diameter balls; dampen the surfaces with a wet cloth, then cover with white nonpareil, removing the surplus that has not adhered; put the sheet of paper on a baking sheet and cook these macaroons in a slack oven.