Beat together the whites of 2 eggs with as much granulated sugar as they will take up, making a rather stiff batter. Add a piece of butter the size of an English walnut and half a teaspoonful of vanilla or lemon extract. When beaten perfectly smooth, add grated cocoanut, which should be fresh and carefully prepared. Stir in the cocoanut, beating for some minutes. Then drop the prepared confection upon buttered tins and place them in a current of air to dry. Many confectioners put them at once in the oven; but they sometimes spread out if the heat is applied too soon. They may remain in the oven until slightly brown, or may merely be allowed to heat through and dry.