Chocolate Coconut Macaroons

2 bars (1 oz. each) HERSHEY'S Unsweetened Baking Chocolate
1 can (14 oz.) sweetened condensed milk
3 cups MOUNDS Sweetened Coconut Flakes
1 teaspoon vanilla extract

1. Heat oven to 350�F. Generously grease cookie sheet.

2. In top of double boiler over hot, not boiling, water melt chocolate. In large bowl, stir together chocolate and sweetened condensed milk. Add coconut and vanilla; stir until well blended. Drop by teaspoonfuls onto prepared cookie sheet.

3. Bake 15 minutes or until set. Do not overbake. Immediately remove from cookie sheet to wire rack. (Macaroons will stick if allowed to cool on cookie sheet.) Cool completely.

About 2-1/2 dozen cookies.