6 servings

6 canned pineapple slices, very well drained
1 large egg
1/4 cup granulated sugar
3/4 cup shredded sweetened coconut
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon almond extract
6 maraschino cherries, drained

Preheat oven to 450 degrees F. Grease a baking sheet.

Arrange pineapple slices, spacing 3 inches apart, on prepared baking sheet.

Beat together egg and sugar at medium speed until pale and thick. Stir in coconut, melted butter and almond extract.

Carefully spoon coconut mixture in a circle over pineapple slices, dividing evenly. Fill center of each circle with a cherry.