2 2/3 c. coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites (whip to stiff peak)
1 tsp. almond extract
1 c. chopped almonds

Combine coconut, sugar, flour, and salt in large bowl. Stir in whipped egg whites and almond extract. Blend well. Drop by teaspoon onto lightly greased baking sheet. Bake at 325 degrees for 20 to 25 minutes until edges are golden. Remove from baking sheet immediately. Makes approximately 2 1/2 dozen.

Can garnish with 1/2 candied cherry halve.