1 box confectioners' sugar
1 (14 oz.) bag coconut
1 can Eagle Brand milk
2 c. chopped pecans

Mix together and place in refrigerator to chill. Remove and roll into balls and dip in chocolate.

CHOCOLATE DIP:

1 block paraffin wax
1 (12 oz.) bag semi-sweet chocolate chips

Place wax and chocolate in top of double boiler and melt. When melted dip balls in chocolate and place on wax paper to cool.