COCONUT MACAROONS

2 egg whites

1/8 tea. salt

1/2 cup sugar

1/2 tea. vanilla extract

1/2 tea. almond extract

2 cups packed flaked coconut

15 Maraschino Cherries, halved

Grease large cookie sheet well. Dust with flour; shake off excess; set aside. In small bowl beat egg whites until foamy; add salt and beat until soft peaks form. Gradually add sugar, l tab. at a time and beat until very stiff. Fold in extracts and coconut until well blended.

With fingers dipped in cold water, smooth mounds. Top each with cherry half. Bake in preheated 300' oven for 20 min. or until surface feels firm (Inside should be slightly moist.) Cool on sheet, then with flexible spatula remove to rack to cool completely. Store air tight. Makes 28 to 30.

LEMON MACAROONS

4 egg whites

1 cup sugar

3/4 cup flour

1 pkg. lemon flavor pie filling, cook type

2 1/2 cups flaked coconut (7 oz.)

Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, continuing to beat, until stiff peaks form. Combine flour, pie filling mix, coconut and remaining 3/4 cup sugar; fold into beaten egg whites. Drop by teaspoonful onto greased cookie sheets. Bake at 325' for 20 to 25 min. until lightly browned. Makes 40 cookies.