1 (15 oz.) can sweetened condensed milk
2 oz. (2 sqs.) unsweetened chocolate
2 c. coconut, shredded
1 c. nuts, coarsely chopped or 1/2 c. nuts and 1/2 c. raisins
1 tbsp. strongly brewed coffee
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 350 degrees. Oil baking sheet. Combine milk and chocolate in top of double boiler. Place over boiling water on high heat and stir constantly until mixture thickens, about 5 minutes. Add remaining ingredients and stir to blend. Drop by teaspoonsful onto prepared sheet and bake about 10 minutes, or until bottoms are set. (Watch carefully since they can burn easily). Do not overbake; macaroons should have a soft, chewy texture. Transfer to waxed paper-lined rack or plate and cool completely.