3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1/4 tsp. almond extract
3 drops red or green food color
2 c. flaked coconut
12 candied cherries, each cut into fourths

Beat egg whites, cream of tartar and salt in 1 1/2 quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Pour into 2 1/2 quart bowl. Fold in almond extract, food color and coconut.

Heat oven to 300 degrees. Drop mixture by teaspoons about 1 inch apart onto aluminum foil covered cookie sheet. Place a cherry piece on each cookie. Bake until edges are light brown, about 25 minutes. Cool 10 minutes. 3 1/2 to 4 dozen cookies. 45 calories per cookie.