Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until well combined.
Gradually add the sweetened shredded coconut to the wet mixture. Stir until the coconut is fully incorporated and the mixture is thick and sticky.
Using a spoon or cookie scoop, portion out the mixture onto the prepared baking sheet. Leave some space between each mound.
Bake for 15-20 minutes, or until the tops are golden brown and the edges are slightly crispy.
Press a Hershey Kiss into the center of each macaroon as soon as they come out of the oven. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
