1 lb. powdered sugar
8 oz. flake coconut
1 stick butter (at room temperature)
4 c. broken pecans
1/2 can sweetened condensed milk
1 box semi-sweet baking chocolate
1/2 lb. Gulfwax paraffin wax

Mix warm butter with condensed milk and work in sifted sugar, coconut and pecans. This mixture will be stiff and is best worked by hand. Place mixture into fridge for 10 minutes. Remove from fridge and shape into balls, bars or flat pieces.

In a medium sized boiler or top of double boiler, melt paraffin; add chocolate. When all is dissolved and stirred together well, dip candies with fork and lay on waxed paper to harden. Store in refrigerator.