Mix together in a large bowl the sweetened condensed milk, sour cream, heavy cream, and vanilla.

Add the shredded coconut.

Mix together. Make sure that all of the coconut is covered with the milk mixture. It takes a bit of elbow grease to get it all covered.

Use an ice cream scoop and place mounds on parchment lined baking sheets.

Bake at 325 degrees for 20 to 25 minutes or until the coconut is nicely browned. Cool completely on a cooling rack.

Melt the chocolate. I like to use the microwave for this, but you can also melt it using a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge.