Miss Beecher's Domestic Receipt Book / Designed as a Supplement to Her Treatise on Domestic Economy

by Catharine Esther Beecher

Cocoanut can be grated and used in place of the almonds, and thus make cocoanut macaroons.

Filbert Macaroons.

Heat a quarter of a pound of filbert meats till the skin will rub off, and when cold pound them, and make a paste with a little white of an egg, add a quarter of a pound of white sifted sugar, and the white of an egg; when well mixed, bake them like almond macaroons.

Flour macaroons look as well, and are nearly as good. To make them, work a pint of sifted white sugar into one beaten egg, till a smooth paste, and add a little sifted flour, so as to mould it in your hands. Flavor with essence of lemon, or rose water, and proceed as with almond macaroons.

Cocoanut Drops.

The white part of a cocoanut, grated.

The whites of four eggs, well beaten.

Half a pound of sifted white sugar.

Flavor with rose water, or essence of lemon.

Mix all as thick as can be stirred, lay in heaps an inch apart, on paper, and on a baking tin; put them in a quick oven, and take them out when they begin to look yellowish.