1 stick butter
2 boxes powdered sugar
1 can Eagle Brand milk
1 (8 oz.) pkg. coconut (1 c.)
2 (16 oz.) jars maraschino cherries
1 stick paraffin
1 (12 oz.) pkg. chocolate chips

Melt butter; add powdered sugar, milk and coconut. Work well together. Drain cherries. Work sugar mixture into balls around cherries. Put balls on waxed paper and allow to dry. Melt paraffin in top of double boiler. Add chocolate pieces and let all melt together. Stick toothpick in balls and dip in paraffin mixture. Put on waxed paper to dry. (The candies are much easier to dip in chocolate if you use cherries with the stems, dip by stems rather than toothpick.)