4 c. chopped pecans
2 c. flake coconut
2 boxes confectioners sugar

1/2 cup (1 stick) butter
1 can Eagle Brand milk

Then combine all ingredients together with hands until well blended. Shape into small balls (about 100) and place on waxed paper.

In double boiler: Melt 2 packages semi-sweet chocolate and 1 block paraffin wax. Use tooth picks dip balls into chocolate mixture and return to waxed paper. Keep chocolate-wax mixture hot enough so it does not get too thick, while dipping.