1 1/2-2 boxes powdered sugar
1 can Eagle Brand milk
1 stick butter, melted
2-2 1/2 c. pecans, chopped
1 1/2 c. coconut
1 tsp. vanilla
1 pkg. Bakers red dot chocolate
1/2 stick paraffin

Melt butter. Pour over nuts. Add coconut, sugar, milk and vanilla. Mix all together. Roll into balls and chill.

Melt chocolate and paraffin in top of double boiler. Dip the chilled balls into mixture. Place on waxed paper until chocolate hardens. Makes 100 balls.