3/4 c. butter
1/3 c. brown sugar
1 1/2 c. flour
3/4 tsp. salt
2 env. Knox gelatin
1/2 c. cold water
2 c. sugar
1/2 c. hot water
Pinch salt
1 tsp. almond extract
5 drops red food coloring
1/2 c. chopped maraschino cherries
1/2 c. nuts
Toasted coconut

Combine butter, brown sugar, flour and salt; press into 9 x 13 inch pan and bake for 25 minutes at 325 degrees.

Dissolve gelatin in the cold water; let stand. Boil sugar with the 1/2 cup hot water for 2 minutes; pour into a bowl and add gelatin mixture. Beat until very stiff (about 15 minutes); add salt, almond extract and food coloring. Fold in chopped cherries and nuts. Put on top of baked mixture. Sprinkle with toasted coconut. Chill 1/2 hour before serving. Cut in squares. Store in refrigerator.