3 c. coconut
2 c. chopped pecans or almonds
1 1/2 sticks butter
1 c. Eagle Brand milk
1 box confectioners' sugar

Mix above ingredients; chill for 2 hours or overnight. Roll out in about 1 inch balls. Melt 1 (12 ounce) package chocolate chips and 3/4 bar paraffin in top of double boiler and dip balls. Place on wax paper. You may also use dipping chocolate you buy at a candy supply store; which I prefer, and the coconut also.