Coconut Macaroons - cooking recipe

Ingredients

2 egg whites
1/8 tsp. salt
1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 c. packed flaked coconut
15 red candied cherries, halved (optional)

Preparation

Grease a large cookie sheet well.
Dust with flour; shake off excess and set aside.
In a small bowl beat egg whites until foamy; add salt and beat until soft peaks form.
Gradually add sugar 1 tablespoon at a time and beat until very stiff.
Fold in extracts and coconut until well blended.
Place rounded teaspoonfuls 1 inch apart on a cookie sheet.
With fingers dipped in cold water, smooth mounds.
Top each with a cherry half.