1 1/2 lb. powdered sugar
1 cube butter, melted
1 can Eagle Brand milk
7 oz. coconut
4 c. pecans, chopped
1 lg. jar maraschino cherries, chopped
1 tsp. vanilla

Mix the above ingredients. Let stand in refrigerator overnight or at least 3 hours. Make small balls.

Melt 1 1/2 bar paraffin and 2 package chocolate chips in double boiler. Dip balls with fork and put on wax paper to set.