2 eggs
1/4 tsp. salt
3/4 c. sugar
1/2 c. flour
1 tbsp. shortening, melted
1 tsp. almond extract
2 cans (3 1/2 oz. each) shredded coconut
1 c. milk chocolate morsels
1/4 c. chopped maraschino cherries

Beat eggs and salt until frothy. Gradually add sugar beating thoroughly until thick and lemon colored (about 5 minutes). Stir in flour, shortening and almond extract; blend well. Fold in shredded coconut, chocolate morsels and cherries.

Drop by rounded teaspoonful onto greased cookie sheets. Bake in 325 degree oven for 12 to 15 minutes. Remove to cooling racks. Makes about 4 dozen.