Macaroons. Cocoanut.
Reading edition
Rasp a fresh cocoanut, spread it on a dish or tin, and let it dry gradually for two days; add to it double its weight of fine sifted sugar, and the whites of eight eggs (beaten to a stiff froth), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake in a very slow oven twenty minutes. Move them from the tin while they are warm, and store in a perfectly dry canister as soon as cold.