2 lbs. powdered sugar
2 lg. bags shredded coconut
1 lg. can Eagle Brand milk
3 sticks butter
Chocolate chips & paraffin or dipping chocolate

1. Melt butter, add milk, sugar and coconut.

2. Press into greased sheet with sides (2 if whole recipe).

3. Cool 2 hours. Cut into desired sizes.

4. 1/2 to 1 cup of chips to 1/4 to 1/2 stick paraffin or dipping chocolate in double boiler; melt until smooth.