1 stick butter
1 can Eagle Brand milk
3/4 c. coconut
1 c. chopped pecans
2 boxes or 1 lg. bag powdered sugar
1 cake paraffin wax
1 (12 oz.) pkg. chocolate chips

Mix softened butter and Eagle Brand milk together. Add coconut and pecans; stir. Begin adding powdered sugar, 1 to 2 cups at a time. Mixture will be stiff. Roll mixture in balls and place on cookie sheet, covered with foil. Put in refrigerator or freezer until balls are solid.

In double broiler, combine paraffin wax and chocolate chips; heat until melted. Dip balls in mixture until covered and return to foil. Refrigerate.