Whites from 3 large eggs
1/4 tsp. cream or tartar
1/8 tsp. salt
3/4 c. granulated sugar
1/4 tsp. almond extract
2 c. sweetened flaked coconut (from a 7 oz. bag)
12 candied cherries, each cut in quarters

Heat oven to 300 degrees. Lightly grease cookie sheet (2). Beat egg whites, cream of tartar and salt in medium size bowl with electric mixer until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating 4 minutes or until stiff, glossy peaks form when beaters are lifted (don't underbeat). Fold in almond extract and coconut.

Drop teaspoonfuls about 1 inch apart on cookie sheet. Place a piece of cherry on each. Bake 20 to 25 minutes just until edges are light brown. Cool on cookie sheet 10 minutes before removing to rack to cool completely.