2 (12 oz.) bags coconut
1 lb. confectioners' sugar
1/2 c. butter
1 tsp. vanilla
1 can sweetened condensed milk
1/2 bar thick paraffin wax or 1 bar thin wax
1 (12 oz.) bag chocolate chips

Mix first 5 ingredients. Press into 2 long Pyrex dishes and let chill overnight in refrigerator or place in freezer for 10-15 minutes. Melt paraffin and chocolate chips in double boiler over low heat. Stir frequently to blend. Cut coconut mixture into squares. Using toothpicks, dip into chocolate mixture. Let cool on wax paper. Refrigerate.