1 can Eagle brand milk
3 c. chopped pecans
1 can angel flake coconut (optional)
2 boxes powdered sugar
1/4 lb. butter
2 (12 oz.) pkgs. chocolate chips
1 bar paraffin

Melt butter and add milk. Blend well. Add nuts, coconut, and sugar. Mix thoroughly and shape into balls. Chill. Melt chips and paraffin in double boiler. Stick toothpicks into balls and dip into chocolate. Drain and place on wax paper.