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Mexican Cocoanut Dessert

The following recipe was transcribed ver batim from

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Grate one cocoanut, nine yolks, one pound of sugar, one cup of blanched almonds. Boil sugar and grated cocoanut till sugar threads, take from fire: add beaten yolks and beat for about twenty minutes. Put almonds on top and then run into a hot oven till brown on top. Serve with pound cake.

- Mrs. J. R. BOLES

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