1 (14 ounce) package BAKER’S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. Milk Free Semi-sweet chocolate chips, Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.