1 lb. powdered sugar
1 - 1 1/2 lbs. fine coconut
1/2 c. butter
1 can Eagle Brand milk

Melt butter, pour in milk and warm. Place sugar and coconut in large bowl and add milk mixture and mix thoroughly. Roll into balls while warm. Refrigerate. In top of double boiler melt 18 ounces chocolate chips and approximately 1/4 block of wax. Dip chocolates and cool. May also use dipping chocolate or chocolate chips and Paramound crystals instead of wax. Makes approximately 150 balls.