Ingredients:

  • 14 oz (396g) sweetened shredded coconut
  • 7 oz (198g) sweetened condensed milk
  • 2 large egg whites
  • 1 tsp vanilla bean paste
  • 1/4 tsp almond extract
  • 1/4 tsp fine sea salt
  • 24 milk chocolate kisses, unwrapped

Instructions:

  1. Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper.
  2. Whisk the 2 egg whites and 1/4 tsp salt in a clean bowl until frothy and slightly opaque.
  3. Fold in the 7 oz of sweetened condensed milk, vanilla bean paste, and almond extract using a spatula.
  4. Add the 14 oz of shredded coconut to the wet mixture.
  5. Mix thoroughly until every shred of coconut is glistening and coated.
  6. Use a small scoop to drop 1 inch mounds onto the prepared sheets, spacing them 2 inches apart.
  7. Press the mounds slightly with your fingers to ensure they are compact and won't fray.
  8. Bake for 12 minutes until the tops are golden and the bottoms are toasted brown.
  9. Remove from the oven and immediately press a chocolate kiss into the center of each. Note: The residual heat will soften the chocolate just enough to stick.
  10. Transfer to a wire rack after 5 minutes and let cool until the chocolate has reset and firmed up.