2 eggs
1 c. granulated sugar
3 (3 1/2 oz.) pkgs. flaked coconut (3 c.)
1/2 tsp. almond flavoring
1/4 c. sifted all-purpose flour
Maraschino cherries

In large bowl with mixer at high speed, beat eggs with sugar just until well blended, 1 minute. Then fold in coconut, flavoring and flour all at once. After blending, drop by tablespoonful about 1 1/2 inches apart on 2 lightly greased cookie sheets.

Shape into mounds and bake 10-18 minutes or until golden brown on top and bottom. (Cookies should be soft to the touch and will firm up when cool.) One maraschino cherry may be placed on top of each cookie before baking if you wish.