INSIDE OUT ALMOND JOY MACAROONS

1 package (14 oz.) sweetened shredded coconut, divided

1/4 C. all purpose flour

1/4 C. sugar

1/4 C. light corn syrup

1/4 C. cream of coconut (such as Coco Casa or Coco Lopez -- DO NOT USE COCONUT MILK)

3 egg whites

2 T. unsalted butter, melted

1 t. vanilla extract

pinch of salt

32 chocolate 'kiss' candies with almonds, unwrapped

Mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together as it's shaped around the kisses) Transfer minced coconut to a bowl. Add the remaining coconut along with the other ingredients (except kisses). Mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours.

Preheat oven to 350, line two baking sheets with parchment paper or coat with nonstick spray.

Shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1" apart. Bake until firm and deep golden at the base and light golden on top, 16-18 minutes.

Let the macaroons cool on the pan for 5 minutes, then transfer to a rack.

Makes 32 cookies