From 1910:
Select sweet oranges and of fair size. Cut crosswise into halves and dig out the pulp with care. Notch the edges of the halves of the rind. Cut the pulp into small pieces; put a layer in the bottom of each halved shell; strew with sugar and cover lightly with grated fresh cocoanut.
More orange and more cocoanut until the shell is filled. Cover with cocoanut; sugar and pour in a teaspoonful of claret. Set in ice until needed.