2 c. powdered sugar
1 can Eagle Brand milk
1/4 c. coconut
1/2 lb. butter
Bag of chocolate chips (semi-sweet)

Mix all ingredients except chocolate chips and chill overnight. Melt chocolate chips in top of double boiler, or directly on stove over very low heat. Form filling mixture into small balls, dip in melted chocolate and set on waxed paper to harden. Do not refrigerate.