1 stick butter, room temp.
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts

Mix all together with hands. Make into small balls and let stand at least 2 hours. Melt large and small bag of chocolate chips in double boiler with 1/2 bar of canning wax. Dip balls with fork into chocolate. Then place on wax paper to cool.