1 can Eagle Brand milk
2 c. coconut
2 boxes powdered sugar
1 tsp. vanilla
2 sticks butter, melted
2 c. nuts

Mix together, form balls and place on greased cookie sheet. Chill overnight. Dip in dipping chocolate and place on wax paper.

DIPPING CHOCOLATE FOR COCONUT BALLS:

1 (12 oz.) bag of chocolate chips
1/2 block paraffin

Melt chips and paraffin in double boiler. Keep warm while dipping. Let cool on waxed paper.