2 1/2 boxes powdered sugar
1 can Eagle Brand milk
1 slab paraffin
1 tsp. vanilla
2 lg. bags semi-sweet chocolate chips
1 tsp. salt
2 sticks butter, melted
2 1/2 c. chopped pecans
10 oz. flaked coconut

Mix all ingredients together. Roll mixture into small bite size balls. Chill for about 30 minutes. Melt one slab of paraffin. Mix in 2 large bags of semi- sweet chocolate chips. Keep in double boiler over hot water. Dip balls in chocolate. Lay on waxed paper. Put in airtight container. Store in refrigerator.