1 lb. powdered sugar
1/2 can Eagle brand milk
3 tsp. vanilla
4 oz. angel flake coconut
2 c. chopped nuts
1/2 stick butter

Melt butter and mix well with all ingredients. Let mixture stand in cool place for at least 1 hour. After it has set, dust hands with powdered sugar and form into balls. In top of a double boiler, melt 6 ounces of chocolate chips and 1/8 pound of paraffin. With kitchen tongs, dip bonbons in chocolate mixture and drain on wax paper.