1 bag pecan halves
1 can Eagle Brand milk
1 bag powdered sugar
1/4 lb. butter
1 qt. coconut
1/4 tbsp. vanilla
1 (12 oz.) bag semi-sweet chocolate chips
1/4 lb. paraffin bar

Mix together in a large mixing bowl, condensed milk, powdered sugar, butter, coconut and vanilla. Work the mixture until it is well blended and can be rolled into walnut size balls. If the mixture is too sticky add a small amount of powdered sugar until the balls will retain their shape. Place on wax paper in rows.

Melt together the chocolate chips and paraffin in a double boiler. This step should be started first. Dip the coconut balls into the chocolate mixture using a toothpick which will only leave a hole in the top. Quickly place the ball back on the wax paper and lightly press a pecan half into the top, over the hole.