2 boxes powdered sugar
1 stick butter
1 can Eagle Brand
4 c. chopped pecans
1 c. coconut
1/2 block paraffin
1 (12 oz.) semi-sweet chocolate chips

Mix all ingredients except chocolate and paraffin. Chill for about an hour and roll into small balls. Melt chocolate and paraffin and dip balls. Cool on waxed paper.

Instead of paraffin and chocolate you can use chocolate almond bark and mix 1/4 block chipped paraffin with it. White almond bark is also good.