1 can Eagle Brand milk
1 lb. shredded coconut
2 lb. powdered sugar
1/2 c. melted butter
1 c. blanched almonds
1 1/2 tsp. vanilla
3 tsp. brandy or rum

Work well with hands and shape into balls. Chill on a cookie sheet in freezer, 15 minutes. In double boiler melt 12 ounce chocolate chips and 1/2 block paraffin wax. With toothpicks spear balls on sides and dip in chocolate mixture to coat. Drop back on cookie sheet and twirl toothpick out.

Will have enough chocolate left to do 1 pound Christmas Acorns and 1 small banana- Dip large end of whole almond in chocolate to about 1/4 or 1/3 of almond. Dip in chocolate cake decorating sprinkles. Set on wax paper to dry.