3 c. chopped pecans
7 oz. Angel Flake Coconut
1 1/2 boxes powdered sugar
3 (6 oz.) pkgs. chocolate chips
1 stick butter, melted
1 can Eagle Brand milk
1 tsp. vanilla
1/4 lb. paraffin

Combine nuts, butter, coconut; mix well. Add Eagle Brand milk and vanilla. Sift sugar and add to mixture with teaspoon, dip out some and roll into balls. Place on cookie sheets and set in refrigerator. Melt chocolate chips and paraffin in top of double boiler. Stick toothpick into balls and dip in chocolate mixture and place on waxed paper.