2 2/3 c. angel flake coconut
2/3 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. chopped almonds

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds. Mix well. Drop from teaspoons onto lightly greased baking sheets. Garnish with maraschino cherries (1/2 or 1/4 pieces), if desired. Bake at 325 degrees for 20-25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 2 1/2 dozen.