1-1/3 cups shortening
1-1/2 cups sugar
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Recipe found here: Cherry Macaroons