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Cherry Almond Macaroons

4 eggs, separated
1/4 teaspoon salt
1 1/2 cups granulated sugar
3 cups coconut
1 1/2 cups flour
1 1/2 cups chopped red and/or green cherries
1 1/2 teaspoons almond extract

Beat egg whites and salt in small mixer bowl until foamy. Gradually add sugar, beating until very stiff, about 4 minutes.

Beat egg yolks in large mixing bowl. Stir in coconut. Add flour, cherries and extract, mix well. Stir in egg white mixture thoroughly. Mixture will be very stiff. Drop by tablespoons onto greased baking sheets. Bake at 350 degrees F (180 degrees C) for 10 to 15 minutes or until set and edges are very light golden.