1 stick soft butter
2 lbs. powdered sugar
1 can Eagle Brand milk
1 tsp. vanilla
2 c. chopped pecans (grind fine in food processor)
2 c. coconut
1 (12 oz.) pkg. chocolate chips
2 oz. paraffin

Mix butter, sugar, milk and vanilla. Divide in half. Mix chopped nuts in half. Coconut in other half. Form into balls (1 inch). Put on a tray in freezer for 30 minutes.

Melt chocolate chips and paraffin in double boiler. Using a toothpick dip each ball into chocolate mixture. Place on waxed paper until dry. Store in airtight container.