4 c. coconut
4 c. pecans, chopped real fine
2 sticks butter, melted
1 box (16 oz.) confectioners' sugar
1 can Eagle Brand milk
3/4 bar paraffin
1 pkg. milk chocolate chips (11 1/2 oz.)

Mix first 5 ingredients, let stand overnight; make into balls. Mix chocolate chips and paraffin in double boiler to melt. Dip balls in chocolate; put on wax paper. Makes about 100 balls depending on size.