1/2 c. light corn syrup
12 marshmallows
1 3/4 c. flaked coconut
1 tsp. vanilla

CHOCOLATE DIP:

2 lbs. chocolate chips
1 tsp. crystal paraffin

Combine corn syrup and marshmallows in heavy saucepan. Heat until melted, stirring with wooden spoon. Remove from heat. Add coconut and vanilla. Refrigerate for 10 minutes until cool enough to handle. Butter your hands or dip them in water to prevent sticking. Make into balls and place on wax paper. Dip balls in melted chocolate. Yield: 50 or less, depending on size.

CHOCOLATE DIP: Melt chocolate chips and paraffin together in a double boiler. Don't get any water in chocolate. It will make it too thick.