Cut up and akin a large ripe cocoa-nut, and grate it fine. Then put the grated cocoa-nut into a clean cloth, and squeeze and press it till all the moisture is taken out. Spread it on a broad tin pan, and stand it up to dry, either in the sun or before the fire, stirring it up occasionally with your hands. When quite dry weigh a pound of it. Beat very light sixteen eggs (omitting the whites of four) and then beat into them, gradually, a pound of powdered loaf-sugar, and a wine glass of rose-water. Then give the whole a hard stirring. Put the mixture into deep dishes, and lay puff-paste round their edges handsomely notched. Bake them about half an hour. Send them to table cold with white sugar grated over the top.