Almond Joy Macaroons - cooking recipe

Ingredients

1 (14 ounce) bag sweetened flaked coconut
1/4 cup flour
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup cream of coconut
3 egg whites
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
32 hershey's chocolate kisses with almonds, unwrapped

Preparation

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
Add remaining ingredients, EXCEPT kisses.
Mix gently with your hands until combined.
Chill dough at least 1 hour (but no more than 24).
Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
Place 1 inch apart on lined baking sheet.
Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
Cool on pan for 5 minutes and transfer to cooling rack.
These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.