1 c. butter
1/2 c. powdered sugar
2 c. flaked coconut
1/2 tsp. almond extract
1 tbsp. evaporated milk
2 bottles maraschino cherries
1/2 c. graham cracker crumbs

Mix first five ingredients with a spoon and then with electric mixer. Refrigerate for 1 hour. Drain cherries to let dry. Take 1 teaspoon of mixture and 1 cherry, wrap mixture around the cherry to coat evenly. Then roll coated cherry in graham cracker crumbs. Refrigerate until ready to eat.