Coconut Macaroon Cookies

Bring 1/2 cup light corn syrup to an even boil in a heavy saucepan.
Remove from heat and stir in 2/3 cup sugar with a wooden spoon.
Cook until the sugar dissolves, sirring constantly.
Remove from heat and let mixture cool for 5 min.
Stir in 2 tsp.vanilla extract and 1 tsp.almond extract.
Quickly stir in 6 large (room temperature) egg whites.
Then stir in 1/3 cup cake flour and 5 1/2 cups coconut just til mixture is moistened.
Drop by heaping Tblsp onto parchment covered sheets.
Cut pieces of marachino cherries and place in center of cookies.
Bake at 350 for 15-20 min.or til golden brown. Remove to wire racks to cool.
May dip in chocolate.
By: Nellie