Cocoanut Cakes Recipe

Take equal weights of grated cocoanut and powdered white sugar, (the

brown part of the cocoanut should be cut off before grating it)--add the

whites of eggs beaten to a stiff froth, in the proportion of half a

dozen to a pound each of cocoanut and sugar. There should be just eggs

enough to wet up the whole stiff. Drop the mixture on to buttered

plates, in parcels of the size of a cent, several inches apart. Bake

them immediately in a moderately warm oven.

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