1/2 c. (1 stick) butter, softened
1 (14 oz.) can sweetened condensed milk
2 lbs. powdered sugar, sifted
1 c. flaked coconut
3 c. finely chopped pecans
1 bar paraffin (from sm. pkg. found where canning supplies are sold)
1 (12 oz.) pkg. chocolate chips

Mix butter, milk and sugar well. Stir in coconut and pecans. Roll into 3/4 inch diameter balls. Refrigerate for 2 hours.

Melt paraffin carefully in the top of a double boiler over simmering water. Add chocolate chips and stir until melted. Skewer chilled balls with toothpick, dip into chocolate/paraffin mixture and place on wax paper. Keep chocolate mixture in double boiler over low heat while dipping. Makes 100.