1-First Step: Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Because the coconut mixture is tacky, a lined sheet will make removing cookies easy and prevent the kisses from sticking to the pan.

2-Second Step: In a medium bowl, whisk together the 14 ounces sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon salt. Whisking ensures the extracts and salt are evenly distributed so each coconut macaroon blossom has a balanced flavor.

3-Third Step: Fold in the 14 ounces sweetened shredded coconut until the shredded coconut is fully coated and sticky. The mixture should hold together when pressed; if it seems overly wet, you can reduce condensed milk slightly next time or add a touch more coconut to firm it up.

4-Fourth Step: Using a cookie scoop, form 1-inch balls from the mixture. Wetting hands with water helps shape them easily and keeps the coconut from sticking to your fingers. Rinse and re-wet your hands as needed. Pack each scoop tightly into the scoop so the coconut macaroon blossoms keep their shape remember these cookies do not spread.

5-Fifth Step: Place the balls on the prepared baking sheet, spacing them evenly. Press down the center of each with a small measuring spoon or the end of a wooden spoon to create a small well for the chocolate kiss. This helps the kiss sit neatly in the center after baking and keeps the classic blossom look.

6-Sixth Step: Bake for 15 to 17 minutes until the shredded coconut turns golden brown. Allowing the coconut to brown adds flavor, but watch closely coconut can go from golden to overdone quickly. Since cookies don’t spread, the timing mainly affects color and toasty flavor.

7-Final Step: Remove the tray from the oven and immediately press a chocolate kiss into the center of each warm cookie so it melts slightly and sticks. Let the cookies cool on the baking sheet for 10 minutes, then move them to a cooling rack to finish cooling. Store at room temperature, loosely covered, for up to one week.