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

DIP:

1/4 lb. or 1 square paraffin wax
12 oz. pkg. chocolate chips

Combine all ingredients. Roll into balls and put in refrigerator or freezer until firm. Melt chocolate chips and wax in double boiler or pan on low heat and dip candy bon bons in wax mixture and place on wax paper.