Heavier Type Of Coconut Macaroon

Preamble
"One of the best selling lines at a well-known seaside resort, the following coconut macaroon is simple to produce, and though heavier in character is quite good to eat."

Ingredients
5 lb Castor Sugar
3 lb desiccated Coconut
1 1/2 lb Egg Whites
1 lb Flour

Method
Place the egg whites into a bowl. Warm the castor sugar by spreading it on a sheet of paper on a baking sheet and running it into the oven for a few minutes. Whilst this is warming mix the flour and coconut together. The warm sugar is now poured slowly into the whites whilst gently stirring with a whisk. Then add the flour and coconut, mix well, and place out in rocky heaps on wafer paper. Bake at 360 degrees F.