1 stick butter
1 box powdered sugar
1 can Eagle Brand milk
1 (14 oz.) pkg. coconut
1 c. chopped pecans

Mix butter, powdered sugar, and milk; add coconut and pecans. Refrigerate until firm.

Roll into balls. Put on cookie sheet. Put in freezer until firm. Melt in top of double boiler 1 stick paraffin, then add 12 ounce package chocolate chips. Dip each ball in chocolate. Place on waxed paper. Use toothpick to dip balls.