1/2 pkg. household paraffin
1 pkg. semi-sweet chocolate
2 boxes powdered sugar
1 can coconut
1 (8 oz.) bottle cherries
1 stick butter
1 (14 oz.) condensed milk
3 c. chopped pecans

Cream butter, sugar and milk. Drain cherries and chop fine. Add cherries to creamed mixture. Add coconuts and pecans. When thoroughly mixed, drop by teaspoon on waxed paper. Refrigerate until firm. When firm, shape into balls about the size of a nickel. Mix chocolate and wax. Heat. Dip balls. Let cool on wax paper.