2 boxes confectioners' sugar
1 lg. pkg. coconut
1 can condensed milk
1 stick butter
1/4 c. chopped pecans

COATING:

1 pkg. chocolate chips
1 stick paraffin

Oleo should be at room temperature. Add milk, coconut and nuts. Mix well, roll in small balls. Put on cookie sheet. Let set for a few hours.

COATING: Put paraffin in double boiler, when melted, add chocolate chips. When all is melted, leave on fire on low heat. Stick toothpicks in balls and dip in chocolate. Put on waxed paper. Store in glass jar in cool place. Makes over a hundred.