3 1/2 oz. can coconut
1 c. chopped pecans
1 can Eagle Brand milk
1/4 lb. butter, melted
2 boxes powdered sugar
1 sheet paraffin wax
12 oz. chocolate chips

Mix the coconut, pecans, Eagle Brand milk, butter and powdered sugar together with hands until blended. Pat this mixture into small balls and put in refrigerator for 20 minutes or until good and hard. Melt 1 sheet of paraffin wax with 12 ounce of chocolate chips in a double boiler. Take a toothpick and dip coconut balls in warm chocolate and set on wax paper to dry. Makes 10 dozen.