2 sticks butter
1 tsp. vanilla
3 c. graham cracker crumbs
1 sm. can angel flake coconut
1 (16 oz.) crunchy peanut butter
1 box powdered sugar
1 sm. piece paraffin wax, 1x2 inches
1 lg. bag semi-sweet chocolate chips
Use large mixing bowl

Mix butter and add vanilla. Add crumbs, coconut, peanut butter and powdered sugar. Mix (with hands) and form mixture into small balls (size large marbles). Melt paraffin and chocolate chips over hot water in double boiler.

Drop balls into melted chocolate, roll around until covered completely. Pick up with spoon (gently). Place on wax paper to cool. When all balls have been coated, store in covered tin in layers with wax paper between layers. I usually do process in two steps, preparing balls and dip the next day. Keeps well. Used this recipe 22 years.