1 cup butter or margarine, softened
1 cup firmly packed brown sugar
½ cup sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
2½ cups self-rising flour
1 cup chopped maraschino cherries
1 cup flaked coconut

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla until well blended.  Stir in flour, blending well.  Stir in cherries and coconut.  Drop by teaspoonfuls, 2-inches apart, on prepared cookie sheets.

Bake 8 to 10 minutes or until firm.  Remove from cookie sheets; cool on a wire rack.

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