1/2 c. butter (no substitutes), softened
2 lb. confectioners sugar
1 (14 oz.) can sweetened condensed milk
4 c. chopped pecans
1 (10 oz.) pkg. flaked coconut
1 tsp. vanilla extract
2 c. (12 oz.) semi-sweet chocolate chips
1 tbsp. shortening

In a mixing bowl, cream butter and sugar. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-inch balls. Refrigerate for 30 to 45 minutes or until firm.

In a microwave or heavy saucepan, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to harden. Store in an airtight container at room temperature.

Yield: about 21 dozen.

Note: Candies may be frozen for up to 3 months before dipping in chocolate. Thaw in refrigerator before dipping.