1/2 lb. butter
1 lb. confectioners sugar
1/2 c. sweetened condensed milk
1 lb. flaked coconut
1 c. chopped walnuts
1 tsp. vanilla

CHOCOLATE COATING:

12 oz. semi-sweet chocolate chips
4 oz. unsweetened chocolate sq.
Styrofoam sheets
2 x 1-inch piece paraffin wax
Round wood toothpicks

In mixing bowl, cream together butter and sugar. Add coconut, milk, walnuts, and vanilla; stir until blended. Chill until slightly firm; roll into walnut- sized ball. Place balls on cookie sheet; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares, and paraffin wax. Keep warm over hot water. Using toothpicks as handles, dip frozen balls into chocolate mixture. Stick picks upright into wax paper-covered styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners.