1 pkg. Duncan Hines deluxe yellow cake mix
1/2 c. Crisco oil
1/4 c. water
1 tsp. almond extract
1 lg. egg
1 can (3 1/2 oz.) flaked coconut
Whole unblanched almonds or red cherries

1. Preheat oven to 350 degrees.

2. Combine dry cake mix, oil, water, almond extract and egg in bowl; mix well. Stir in coconut. Drop teaspoonfuls on ungreased baking sheets. Press whole almond or piece of maraschino cherry in center of each cookie.

3. Bake at 350 degrees for 10-12 minutes or until light golden brown. Cool several minutes on cookie sheet, then remove to racks to finish cooling.