1 box powdered sugar
2 (14 oz.) pkg. coconut
1 stick butter
1 can Eagle Brand milk
1 tsp. vanilla flavoring

Grease with butter a 9 x 13 x 2 inch pan. Spread mixture into pan. Refrigerate or freeze until hardened. Melt 1 3/4 block of paraffin wax in top of double boiler. Add 2 (12 ounce) packages of chocolate chips. Remove the coconut mixture from the refrigerator, cut into squares or desired shapes. Place on wax paper. Dip each piece twice.