Preheat oven to 325 degrees. Grease and flour or line cookie sheets with parchment. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto cookie sheets. Make an small indent in the center of each cookie and press a candied cherry half into it. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets and place on wire racks to cool. Dip cookies halfway into melted chocolate and let stand 30 minutes until chocolate is firm. Store in tightly covered container up to 1 week.