Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.

Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.

Drop 1 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.

Bake for about 8-11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Immediately press a Hershey Kiss into the center. (Note: the Kiss won’t sink down into the macaroon like in a normal blossom cookie but they’ll melt to the top and stick.) Let the Kisses harden back up before moving the cookies off the cookie sheet.