Almond Joy Macaroons

• 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

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

coconut, flour, sugar, light corn syrup, cream of coconut, egg whites, unsalted butter, vanilla, salt, almonds

Taken from www.food.com/recipe/almond-joy-macaroons-264857 (may not work)