1/214 ounce can sweetened condensed milk (about 2/3 cup)
114 ounce bag sweetened flaked coconut
5ouncesDark Melting Wafers
Sliced or chopped almonds for garnish
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, stir together the condensed milk, sour cream, heavy cream, and vanilla. Mix in the coconut.
Scoop about 1 tablespoon mixture and press an almond in the middle. Roll the mixture into a tight ball and place on parchment paper 1 inch apart. You should get about 32 total.
Bake for 15-17 minutes until golden.
Let the macaroons cool completely.
Melt the chocolate in 30 seconds increments and stir until smooth. Dip tops or bottoms of macaroons in chocolate and then drizzle more chocolate on top. If adding extra almonds sprinkle right after dipping.