1 stick butter
1 can condensed milk
2 tsp. vanilla
1 c. coconut
1 c. chopped pecans
1 (8 oz.) box semi-sweet chocolate squares
1/2 lb. paraffin wax (Gulf wax)
2 boxes powdered sugar

Cream butter, milk, vanilla, and powdered sugar until fluffy. Add coconut and pecans. Mix until very stiff. Shape into balls. Put on wax paper. In double boiler melt chocolate and 1/5 pound or less, paraffin wax. Cool a little. Dip balls, refrigerate. Approximately 6 dozen.