1 can Eagle Brand milk
12 oz. coconut
4 tsp. vanilla
1 stick butter
2 lb. powdered sugar
2 c. chopped pecans
1 lb. powdered sugar
2 sticks butter
1 c. peanut butter

Combine the above ingredients and chill. Form into balls. Chill again. In top of double boiler, melt 2 large packages chocolate chips (or approximately 1 1/2 pounds of melting chocolate and 3/4 pound block paraffin; paraffin optional). Dip balls in chocolate with toothpicks and set on waxed paper to set.

Note: Dipping the balls into chocolate is time consuming, hence the reason for making it only once a year! However, this recipe makes LOTS of candy and it is really good!

A variation is to the use the following for the balls: