CANDY:

2 boxes powdered sugar, sifted
2 sticks butter, melted
1 can Eagle Brand milk
1 tsp. vanilla
1 to 2 c. pecans, finely chopped
1 (3 1/2 oz.) can Angel Flake coconut (optional)

DIP:

1/4 lb. paraffin
1 1/2 boxes Baker's semi-sweet chocolate

Mix well, with hands, the candy mixture and refrigerate. Take a small portion at a time and roll into balls. Melt paraffin and chocolate in double boiler and dip balls into chocolate with toothpick. Set on wax paper. Yield: 100.