HERSHEY'S KISSES Chocolates Stuffed Coconut Macaroons

Directions

• 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
• 2. Stir together coconut, sweetened condensed milk, flour and almond extract in large bowl. Remove wrappers from chocolates; set aside 8.
• 3. Divide coconut mixture into 16 (about 1 heaping tablespoon each) portions. Mold each portion coconut mixture around chocolate piece covering completely; shape into ball. Place on prepared cookie sheet.
• 4. Bake 15 to 17 minutes or until edges are light golden brown. Cool slightly; slide parchment paper with cookies to wire rack. Cool completely.
• 5. Place remaining chocolate pieces in heavy-duty (freezer) resealable food storage bag; close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is melted and smooth. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolates are melted and smooth when kneaded. Cut about 1/4 inch from one corner of bag; drizzle melted chocolate over cookies. Allow chocolate to firm. Makes 16 cookies.