1 stick butter, room temperature
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts
1 lg. bag chocolate chips
1 sm. bag chocolate chips
1/2 bar canning wax

Mix all together with hands. Make into small balls and let stand at least 2 hours. Melt chocolate chips in double boiler with canning wax. Dip balls with a fork and put on waxed paper to cool.