1 cube melted butter
1 can Eagle Brand milk (not evaporated)
5 c. powdered sugar
1 pkg. coconut
2 c. finely chopped nuts

When well blended, place in refrigerator, and cool two hours, or until very firm. When well set, roll in small balls, place back in refrigerator.

3/4 stick (cube) butter
1/2 stick paraffin
1 lg. pkg. (12 oz.) chocolate chips

When well melted, using toothpick, dip each candy in chocolate mixture. Place on wax paper. When cool cover toothpick hole with small amount of chocolate mixture.