2 sticks butter
1 can Eagle Brand milk
2 tsp. vanilla

Stir in 2 pounds powdered sugar. Put enough Bakers angel flake coconut to make mixture stiff. Let cool in refrigerator for 1 hour. Mold into balls. Stick toothpicks in each ball, then freeze for 1-1 1/2 hours. Melt 1/2 bar of paraffin and 2 (12 ounce) packages chocolate chips in double boiler. Dip bon bons in chocolate mixture. Makes 5 pounds.