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

Heat 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 spoonsful 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.