Cherry-Almond-Coconut Macaroons

2 (14-ounce) bags sweetened flaked coconut
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
8 egg whites
1/2 teaspoon almond extract
1 cup finely chopped maraschino cherries

1. Preheat oven to 325º. Line baking sheets with parchment paper.
2. In a large bowl, combine coconut, sugar, flour, and salt. Beat at medium speed with an electric mixer until well combined. Add egg whites and almond extract, beating until well blended. Stir in cherries.
3. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 18 to 20 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers.