1 stick butter, room temp.
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts

Mix all together with hands. Make into small balls and let stand at least 2 hours. Melt large bag and a small bag of chocolate chips (18 ounces) in double boiler with 1/2 bar of canning wax. Dip balls with fork and put on waxed paper to cool. Almond bark, brick chocolate can be used, omit the canning wax.