1 c. butter
2 boxes powdered sugar
1 can Eagle Brand condensed milk
3 c. coconut, shredded
3/4 block paraffin wax
2 (6 oz.) pkg. semi-sweet chocolate chips
1 c. chopped nuts, if desired

Cream together butter and powdered sugar. Add coconut and canned milk; mix well. Place in refrigerator for about 1 hour. Remove from refrigerator and shape into small uniform balls. Place on cookie sheet and chill for 1 hour. Place in top of double broiler paraffin and chocolate chips. Melt completely. Using toothpick dip candy balls into chocolate and paraffin mixture. Place on cookie sheet covered with wax paper. Top with nut if desired. Chill.