Ingredients
3
egg whites
1/4
teaspoon cream of tartar
1/8
teaspoon salt
3/4
cup sugar
1/4
teaspoon almond extract
2
cups flaked coconut
12
candied cherries, each cut into fourths, if desired
Preparation
Heat oven to 300°F. Cover cookie sheet with aluminum foil or parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.
