1 1/2 cups sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon butter; melted and cooled
1 teaspoon vanilla extract
5 cup flaked coconut
1 10 ounce jar maraschino cherries; drained and halved
In a mixing bowl, beat the eggs until foamy. Gradually add sugar, beating constantly until thick and pate yellow. Stir together dry ingredients; fold into egg mixture. Stir in butter, vanilla and coconut. Drop by teaspoonfuls onto greased and floured cookie sheets. Top with cherries.
Bake at 3250 for 10-13 minutes.
Source: Taste of Home 1998