1 stick butter, melted
1 can Eagle Brand milk
3 (7 oz.) bags coconut
1 box powdered sugar

In double boiler melt 12 ounces chocolate chips with 1/2 block wax.

Mix and roll first 4 ingredients into balls and chill. Works best if hands are buttered and ingredients chilled before handling. Melt chocolate and wax in double boiler and carefully dip balls and place on waxed paper. Keep refrigerated.