Coconut Chocolate Macaroons

2/14 ozs. bags of sweetened shredded coconut

+  an additional 1 1/2 cups shredded coconut

1/14 oz. can of sweetened condensed milk

1T.  cup sour cream

1 Tablespoon heavy cream

1 large egg

1 tsp. vanilla extract



Melted semi-sweet chocolate for dipping.



Beat the egg in mixer until lighter in color.  Add all the other ingredients.  Mix well and scrap down bowl.  You can use a #`12 ice cream scoop, but I find that wetting your hands with cold water and  grabbing a nice round hand full is just as easy.  Shape into a golf size ball and pack tightly.  If you do not pack tightly they will open during baking.  If this should happen, don't panic.  When they are done baking, wait 3 minutes.  While still warm, be careful, put into your hand and reshape again.  Let cool completely. 



Bake at 325 until Golden brown, about 25 minutes. Take out of oven and cool  on rack.

Depending on the amount you shape into macaroons you can yield about 15 to 20 macaroons.



Melt semisweet chocolate over a double boiler and dip macaroons.