Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough

Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan.
Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned.
Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away)

Notes:
Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe).

I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well.
Preheat oven to 350°f
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.