Whites of two eggs, one cup of powdered sugar, three-quarters of a cup of shredded or grated cocoanut. Beat the egg whites until light but not stiff, add gradually two rounding tablespoonfuls of sugar, beating all the time and when the second spoonful is added continue beating until stiff, then add gradually the rest of the sugar, folding it in; when all is folded in, add the cocoanut, fold this in carefully. Have ready a large flat pan, the bottom of which should be covered with a piece of ungreased paper. Drop the macaroon mixture in tiny cakes on this paper, fully an inch apart and bake about eighteen minutes in a slow oven (about 370°). Have ready a cup of cold water and a pastry brush. About one minute after taking them from the oven, lift the paper carefully with both hands and place gently on a flat surface with the paper up, brush quickly and lightly over the entire surface twice with the brush dipped in cold water. Then carefully remove the macaroons allowing them to cool bottom side up.