2 c. chopped nuts (I use pecans)
1 can Eagle Brand milk
7 oz. Angel Flake coconut
1 stick butter, creamed

Mix together well. Chill for at least 20 minutes. Roll into balls (marble size). Rechill 20 minutes.

While chilling these, melt 1/2 block paraffin in double boiler. Add 6 blocks chocolate (unsweetened). Blend together. Dip balls in chocolate. Cool on waxed paper.