Clarify a pound of sugar in half a pint of water; peel and grate a
moderately sized cocoa nut, add it to the syrup, and let it simmer
till perfectly soft, putting rose water occasionally to prevent its
becoming too dry; stir it continually to prevent burning. Let it cool,
and mix it with the beaten yolks of six eggs; make a thin nouilles
pastry, cut it into rounds of the size of a tea-cup; pinch up the
edges deep enough to form a shape, fill them with the sweet meat, and
bake of a light brown. A rich puff paste may be substituted for the
nouilles pastry if preferred.