1/4 lb. butter
1 box powdered sugar
1 c. angel coconut
1 can Eagle Brand milk
2 c. ground pecans
1 tsp. vanilla
1/4 lb. paraffin
3 pkgs. chocolate chips

Mix butter, sugar, coconut, milk, pecans and vanilla and chill overnight. Form into miniature balls and rechill. Melt paraffin and chocolate chips in double boiler and dip chilled balls in mixture. Place on wax paper to cool. Stir chocolate to keep smooth.