1 1/3 c. (about) Baker's angel flake coconut
1/3 c. sugar
3 tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325 degrees for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 18.

RAISIN MACAROONS: Prepare Coconut Macaroons as directed, adding 1/3 cup raisins before baking.

CHIP MACAROONS: Prepare Coconut Macaroons as directed, adding 1/3 cup semi-sweet chocolate flavored chips before baking.

NUT MACAROONS: Prepare Coconut Macaroons as directed, adding 1/3 cup chopped pecans or almonds before baking.

FRUITED MACAROONS: Prepare Coconut Macaroons as directed, adding 1/3 cup chopped mixed candied fruit before baking. Garnish with candied cherry halves, maraschino cherries or whole almonds, if desired.