1/2 lb. butter
1 can Eagle Brand milk
2 lb. powdered sugar
5 tbsp. vanilla
1/2 lb. coconut
1/2 lb. chopped pecans
12 oz. Chocolate chips
1/4 lb. paraffin

Mix butter, milk, sugar and vanilla until light and fluffy. Add coconut and pecans. Form balls and freeze over night. Melt chocolate chips and paraffin in top of double boiler. Keep warm and dip in this mixture.

Yield: 100 servings.