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Coconut Macaroons

martha
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• 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")