3 c. pecans
16 oz. grated coconut
1 box powdered sugar
1 can sweetened condensed milk

CHOCOLATE COVERING:

1 (12 oz.) pkg. chocolate chips
1/4 lb. paraffin wax

Stir pecans, coconut, sugar and milk together. Pinch off about 1 teaspoon of mixture at a time and roll into balls. Place on waxed paper which has been spread on cookie sheets. Melt chocolate chips with wax in top of double boiler. Dip each ball separately into chocolate coating, shifting between two teaspoons to drain excess chocolate. Set on wax paper to harden and cool. May be stored in tightly covered containers or frozen and thawed as needed.