2 2/3 c. angel flake coconut
2/3 c. sugar
1/4 c. all-purpose flour
4 egg whites
1 tsp. almond extract
1 c. chopped 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 cookie are golden brown. Remove from baking dish immediately. Makes about 2 1/2 dozen.