Coconut Macaroons
Makes 5 dozen
             
2 1/2 cups coconut, shredded
1 cup white sugar
6 egg whites
1 tablespoon corn starch
1/4 teaspoon almond extract
1 1/2 cups candied red cherries, cut in half
                   
1. Preheat oven to 350 degrees F. Line 2 cookie sheets with
   parchment paper. 
2. In small bowl, combine coconut, sugar, and cornstarch. 
3. Separate eggs and combine egg whites with almond extract.
   Heat in the top of a double boiler. Add coconut mixture and
   cook for about 20 mins until thickened. 
4. Remove from heat and let cool for 5 mins. 
5. Place mixture in a pastry bag fitted with a large star tip.
   Press out dough about 1 1/2" apart on cookie sheets. Place
   1/2 a cherry into the top of each cookie. 
6. Bake for 18-20 mins or until lightly colored. Cool on wire racks.