1/2 c. butter
14 oz. pkg. caramels
1/4 c. milk
6 c. corn flakes
2/3 c. chopped nuts
1 c. flaked coconut

Line several large baking sheets with waxed paper. In large saucepan, combine butter, caramels and milk; stir over low heat until caramels are melted and mixture is smooth. Remove from heat. Add remaining ingredients. Mix well. Drop by rounded tablespoon onto prepared pans. Cool until set, about 1 hour. Store in refrigerator in airtight container in layers separated by waxed paper.