CHOCOLATE CHERRY MACAROONS

2 2/3 cups (7 ounces) flaked coconut
2/3 cup granulated sugar
6 tablespoons flour
4 egg whites
1 teaspoon almond extract
1/3 cup chopped maraschino cherries
1 package (8 squares) Baker's semisweet chocolate

Preheat oven to 325 degrees F.

Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites
and almond extract until well blended. Stir in chopped cherries. Drop
by spoonfuls onto lightly greased and floured cookie sheets. Bake 20
minutes or until edges of cookies are golden brown. Immediately remove
from cookie sheets. Cool on wire racks.

Melt chocolate. Dip cookies half way into chocolate; let excess drip
off. Place on wax paper-lined cookie sheet and let cool at room
temperature or in refrigerator until chocolate is firm.

Makes about 2 dozen.