1/4 lb. butter, soft
1 c. Eagle Brand milk
1 tsp. vanilla
2 cans coconut
1/8 paraffin (1/4 cake)
3 c. pecans
1 1/2 boxes powdered sugar, sifted
1 lg. pkg. chocolate chips

Mix all ingredients except chocolate chips and paraffin. Set in refrigerator for several hours. Then roll into small balls. Melt chocolate chips and paraffin over hot water and dip balls into mixture until coated. Set on wax paper to cool.