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Chef Keem's Tres Leches Coconut Macaroons

I am terrible. The popular coconut macaroon/condensed milk recipe found on shredded coconut bags was not rich enough for me. So, a few years ago, I set out to create the most sinful version I could come up with: I added heavy cream and sour cream to the standard recipe. And for an extra little twist I used Mexican vanilla instead of the regular extract. Now we had three milks in the recipe - condensed milk, cream, sour cream - and, voila!, a tres leches version was born. The sour cream adds another benefit aside from more richness: it solidifies through baking and provides a bit more structure to the cookie. After cooling, you might want to dip the macaroons halfway (or all the way) in melted chocolate. Use a good-quality dipping chocolate, not that nasty almond bark, ok?