Cream together the butter and sugar.

Add the eggs and almond flavouring. Mix well.

Add the flour, cherries and chopped almonds. Combine, and work into a dough.

Split the batter into 2 or 3 batches, and work each batch into a roll 1 1/2 inches in diameter.

Roll each roll of dough in the 1 cup of shredded coconut, to coat the outside.

Wrap/roll in wax paper, tie up the ends, and refrigerate for at least 30 minutes. Overnight is best.

When you are ready to bake them, preheat your oven to 375 degrees.

Slice the cookies a generous 1/4 inch thick and place on a parchment paper lined cookie sheet.

Bake for 8-10 minutes.