Preheat oven to 350 degrees. Spray a 12-cup mini muffin pan with cooking spray.

In a large mixing bowl, combine the coconut with the egg whites and 2 tablespoons sugar, mixing well. Scoop tablespoons of the mixture into the prepared muffin tins and press firmly along the bottom and up the sides of the tins.

With an electric mixer, beat together the almond paste, cream cheese, and 2 tablespoons of sugar until smooth. Spoon the mixture into the coconut cups. Top with a cherry and bake for 20 minutes or until golden brown. Let cool in the pan.