2 ½ cups (7 oz.) shredded coconut
2/3 cup sugar
1/4 cup flour
1/4 tsp salt
4 egg whites (½ cup)
1 tsp almond extract
1 cup finely chopped almonds
Mix all ingredients in large bowl.
Drop by teaspoon onto lightly greased cookie sheets.
Press a half maraschino cherry on top of each.
Bake at 325 just until edges start to brown.
Remove from baking sheets to wire racks to cool.
Makes about 2 ½ dozen cookies.
(Note: save egg yolks for "Lemon Spritz Cookies")