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Cocoanut Sandwich No. 2

Roll out one-half pound of puff paste until onefourth of an inch thick, then place it in a baking tin and bake in a hot oven until a golden brown; when done, let it get cold; whip one-half pint of cream to a stiff dry froth, add to it three tablespoonfuls each of powdered white sugar and desiccated cocoanut. Cut the pastry into strips three inches long by one inch wide; spread some of the cocoanut cream on each piece, put two pieces together and sprinkle powdered white sugar thickly over them.