Grate 5 oz.of coconut very finely and mix with 6 to 10 tablespoonfuls of caster sugar.
Beat 4 whites of egg very stiffly, and gradually stir into them the grated coconut and sugar.
Finally add 3 oz of chopped almonds.
Onto a tin, greased and then sprinkled with flour, drop tablespoonfuls of this mixture.
Bake in a very slow oven for about 10 minutes.