Cherry hearts make these an easy Valentine's Day treat!
I have tried others, but return to the recipe on the blue Baker's flaked coconut bag every time. The only change is that I reduce the sugar from 2/3 cup to 1/2 cup. This recipe makes 15 large cookies.
Preheat oven to 325 degrees.
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. I use my hands to ensure it is thoroughly mixed.
Spray your baking sheet with nonstick cooking spray. Gently form mixture into a round shape and place on cookie sheet approximately 1/2 inch apart.
Select 8 firm cherries from jar and gently dry with a paper towel. Cut each cherry in half. Using a paring knife, cut a small v at the top to create a heart shape. Place one piece on each cookie.
Bake for 20 minutes or until edges begin to turn light brown.