3/4 c. (1 1/2 sticks) butter
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
1/2 tsp. salt
5 2/3 c. powdered sugar
1 lb. flaked coconut
1 lb. pecans, finely ground
3 oz. paraffin (1/2 block)
1 1/2 lb. semi-sweet chocolate morsels

In a large saucepan, melt the butter over low heat but do not allow to brown. Whisk in the condensed milk, vanilla, and salt. Then add the powdered sugar, coconut and pecans. Mix quickly. You will have to use your hands.

Coat a 9x13 pan with vegetable spray. Transfer the candy mixture to the pan and pat it in place firmly, using the palm of your hand to smooth the surface evenly. Cover and store in the coldest part of your refrigerator overnight.

In double boiler set over hot (not boiling) water, melt the paraffin and chocolate chips. Cut the candy in 1-inch squares and using a toothpick, dip the candy into the chocolate. Put on a cookie sheet lined with wax paper, then place in the refrigerator to harden. When candy has set, transfer to storage container and keep refrigerated until ready to serve.