Instructions

• Preheat the oven to 325°F and position a rack in the center. Line two baking sheets with parchment paper and set them aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a medium mixing bowl with a handheld mixer, combine 4 large egg whites (room temperature), ½ cup granulated sugar, 1 teaspoon pure vanilla extract, and ⅛ teaspoon table salt.
• Beat the mixture on high speed until it becomes thickened and opaque, about 1 to 1½ minutes. Scrape down the bowl and whisk if needed.
• Fold in 14 ounces sweetened coconut flakes and 3 tablespoons all-purpose flour with a rubber spatula until just combined and evenly distributed.
• Using a 1½-tablespoon cookie scoop (or a heaping tablespoon), portion the coconut mixture onto the prepared baking sheets, leaving about 1 inch between each mound.
• Dampen your hands with a little water, pick up each mound, shape it into a loose ball, and place it back on the sheet. Slightly flatten each ball.
• Use a ½-teaspoon measuring spoon or your thumb to make a shallow dent in the center of each flattened coconut ball.
• Bake on the center rack for 22 to 25 minutes, or until the coconut is beginning to turn golden brown.
• Remove the baking sheets from the oven and let the cookies rest on the sheets for 2 to 3 minutes. While they rest, unwrap 24 Hershey’s Kisses.
• Press one unwrapped Kiss into the center indentation of each cookie. Transfer the cookies to a wire cooling rack and cool completely.