1 cube butter (1/2 c.)
1 1/2 lbs. powdered sugar (4 c.)
1 can Eagle Brand milk
1 (1 lb.) pkg. angel flake coconut
3 c. nuts, finely ground
2 tsp. vanilla
1/4 lb. paraffin wax
2 (16 oz.) pkgs. semi-sweet chocolate chips

Melt butter in a 1 1/2 quart saucepan. Add remaining ingredients and mix until well blended. Place in refrigerator overnight to chill. Roll into 1/2 inch balls and dip in chocolate coating. To make coating, melt paraffin and chocolate chips in double boiler. Keep mixture over warm water while dipping to avoid hardening. Use toothpicks for dipping. Place candies on wax paper to harden. Makes about 4 dozen.