Preheat oven to 350 degrees F.

In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.

Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

Per serving (based on 18 servings): Calories: 64; Total Fat 4 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 7 grams; Sugar: 5 grams Fiber 1 grams; Cholesterol: 0 milligrams; Sodium: 24 milligrams