2 2/3 c. Baker's 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. new Dole chopped natural almonds

Combine coconut, sugar, flour, and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds; 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 2 1/2 dozen.