2 boxes (2 lbs.) confectioners' sugar
1 can Eagle Brand milk
1 stick butter
1 can flaked coconut
1 pinch of salt
1 c. chopped pecans (optional)
1 lg. pkg. chocolate chips
1/2 block paraffin wax

Melt butter slowly and add milk. Stir in sugar and salt. Add coconut and pecans. Chill until easy to handle. Roll into balls. Insert toothpicks and refrigerate until firm. Melt chocolate chips and paraffin. Dip balls into chocolate mixture and place on waxed paper.