Line 2 baking sheets with nonstick baking paper. Place the butter, sugar and almond extract in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Add the egg and egg yolk and beat well. Add the coconut and flour and stir until combined.
Drop 20–22 heaped teaspoonfuls of the mixture on to the prepared baking sheets and top each one with a halved glacé cherry.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until lightly golden. Leave to cool on the sheets for 2–3 minutes, then transfer to wire racks to cool completely.