Cherry Pom-Poms

1 c. flour
1/2 c. cooking oil
1 (4 servings size) pkg. instant vanilla pudding
3/4 c. grated coconut
3 Tbsp. milk
1/2 tsp. almond extract
1/2 tsp. baking powder
3/4 c. chopped nuts
1 tsp. water
2 c. flaked coconut
3 Tbsp. cherry Jello
2 eggs, separated

Combine flour and baking powder in large bowl. In separate bowl combine oil, gelatin, pudding mix and egg yolks; blend well. Add dry ingredients, milk and almond extract. Stir in nuts and grated coconut. Shape into balls. Slightly beat egg whites with water. Roll balls in egg whites then coconut. Place on un-greased cookie sheet. Bake 12-15 minutes at 350. Makes about 42 cookies.