Cocoanut Cakes I
½ lb. fresh grated cocoanut
Whites 1½ eggs
6 ozs. sugar and glucose, using one mixing-spoon glucose
German Confectioner
Cook cocoanut, sugar, and glucose in double boiler until mixture clings to spoon, add whites of eggs, stir vigorously, and cook until mixture feels sticky when tried between the fingers. Spread in a wet pan, cover with wet paper, and chill on ice. Shape in small balls, first dipping hands in cold water. Bake twenty minutes in a slow oven on a tin sheet greased with white wax.
Cocoanut Cakes II
1 lb. fresh grated cocoanut
¾ lb. sugar
Whites 2 eggs