1 stick butter, melted
1 can sweetened condensed milk
2 lb. confectioners' sugar
1 1/2 c. coconut
1 1/2 c. finely chopped pecans
2 lg. bags semi-sweet chocolate chips
1 slab paraffin wax
2 jars maraschino cherries, drained

Mix butter, milk and sugar; put coconut and pecans on counter top and place candy mixture on it. Fold and mix with hands until all coconut and pecans are mixed into candy. Take a large pinch of candy into the palm of your hand and indent your thumb in it to make a place for one cherry. Fold excess candy around cherry to completely cover it, or you can flatten candy in your hand and then fold around the cherry. When all candy has been made into balls place in refrigerator while preparing the dipping chocolate.

Paraffin wax has a high flash level. The safest way is to use a double boiler, melt the paraffin wax and then add both bags of chocolate chips. Melt together and stir to incorporate chips. Melt together and stir to incorporate chocolate and wax. Using a toothpick, dip candy into chocolate to drip back into pan. When all of the candy has been dipped, using a spoon pour a little chocolate over holes made by toothpicks. Let stand several hours until firm, then store in airtight container. VERY GOOD!