2 boxes powdered sugar
1 tbsp. vanilla
1 tsp. rum flavoring
1 stick butter
1 can Eagle Brand milk
4 cans coconut
1 c. chopped nuts

Melt butter, add nuts, sugar, milk, rum flavoring. Mix by hand thoroughly and form little balls on cookie sheet. Place in refrigerator overnight. In double boiler add 1/4 of paraffin (Gulf), add 12 ounce bag of chocolate chips and melt together. Dip the balls in chocolate mixture, roll in coconut and chopped nuts, set aside to cool. Store in tight container.