1 3/4 c. (about) Baker's cookie coconut (or use about 1 1/3 c. Baker's Angel Flake coconut)
1/3 c. sugar
2 tbsp. all-purpose flour
1/8 tsp. salt
3 egg whites (2 egg whites if you use Baker's Angel Flake coconut)
1/2 tsp. almond extract

Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract; mix well. Drop by teaspoonfuls onto lightly greased baking sheets. Garnish with candied cherry halves if desired. Bake at 325 degrees for 25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes 1 1/2-2 dozen.