Preheat oven to 300 degrees F.
Spread coconut on non greased cookie sheet. Toast until it turns golden brown (15 or 20 mins) Remove and set aside.
Increase oven temp to 350 degrees.
In large bowl whip softened butter and sugar together until light and fluffy.
Beat in egg/substitute and vanilla.

In medium bowl, combine flour and salt.
Blend into creamed mixture.
Form dough into 1 ¼ inch balls.
Press balls heavily into toasted coconut/cornflakes.
Place cookies 2 inches apart on lightly greased cookie sheets.
Make firm indentations with thumb in the centre of the cookie and fill indentation with about 6 cherry chips.
Bake 12-14 mins until golden brown.
*Variation: Take out of oven and while still warm drop Nonuttin’ chocolate chips/chunks over the cherry chips in the centre.