Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a medium bowl, whisk together 14ozsweetened condensed milk, 2tspvanilla extract, 1/2tspalmond extract, and 1/2tspsalt until smooth.

Fold 14ozsweetened shredded coconut into the condensed milk mixture until evenly combined.

With wet hands, scoop and roll the mixture into 1-inch balls, rinsing your hands as needed to prevent sticking. Place the balls on the prepared baking sheet, leaving space between them.

Using the end of a wooden spoon or a small measuring spoon, press a small well into the center of each ball—large enough to hold a Hershey Kiss.

Bake for 15 to 17 minutes, or until the edges are just golden brown.

Remove the baking sheet from the oven and immediately press one of the 36Hershey Kisses into the center of each cookie so the chocolate melts slightly. Let the cookies cool on the baking sheet for 10 minutes.

Transfer the cookies to a cooling rack to finish cooling. Store at room temperature, loosely covered, for up to 1 week.