Coconut Macaroons

Directions

1. 1
   Heat oven to 300°.
2. 2
   Lightly grease cookie sheet.
3. 3
   Beat egg whites and cream of tartar and salt in medium bowl with mixer until foamy.
4. 4
   Beat in sugar, 1 tablespoon at a time.
5. 5
   Continue beating for 4 minutes or until stiff glossy peaks form when beaters are lifted.
6. 6
   Fold in almond extract and coconut.
7. 7
   Drop by teaspoon about 1 inch apart.
8. 8
   Place cherry piece on each. Bake for 20 to 25 minutes, until edges are light brown.
9. 9
   Cool on cookie sheet for 10 minutes before removing to cool completely.