1 box or 1 lb. powdered sugar
1/2 can Eagle Brand sweetened condensed milk
1/8 lb. butter
1/2 tsp. vanilla
1/16 lb. paraffin (parawax)
8 oz. chocolate chips
1/2 lg. box coconut

Place powdered sugar in large bowl. Make a well in center. Pour in the milk, softened butter and vanilla. Blend until a soft paste is formed. Work in all sugar; add coconut. Mix well and refrigerate. Now, with hands, make small balls of the paste; refrigerate again. The balls must be cold when dipped.

Put chocolate chips and shredded wax in top of double boiler. When melted, dip each ball into the mixture. Roll until coated. Dip out with a fork; place on waxed paper. Keep the chocolate over the hot water all the time. With a little practice, your chocolate can be swirled on top of the ball for a professional look.