Serves: 18 snowballs (small scoop) 9 snowballs (large scoop)
1) Preheat oven to 180C/Gas 4.
2) 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 flavouring. 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.
3) Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" 5cm apart on each of 2 baking sheets. Bake snowballs 12 to 15 mins, 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.