In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
Heat oven to 350°F. In medium bowl, mix coconut, sugar, 1 tablespoon flour, the almond extract and egg white until well blended.
Cut cookie dough into 32 slices. On ungreased cookie sheets, place slices 2 inches apart. On each slice, spoon 1 rounded teaspoon coconut, spreading slightly. Press 1 cherry half, cut side down, on each.
Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.