2 boxes powdered sugar
1 stick butter
1 can Eagle Brand milk
1 c. chopped pecans
1 c. coconut
1 tsp. vanilla

Mix all ingredients together. Then roll into small balls and chill overnight. Melt 12 ounce package semi-sweet chocolate chips and 1/4 pound paraffin together in top of double boiler. Dip candy into this mixture and put on waxed paper to cool.