1/2 cup (1 stick) butter
3 cups pecan halves or pieces
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (7 oz.) bag coconut flakes
1 1/2 (1 lb. ea.) boxes confectioners' sugar
1 cup chopped dates (optional)
3 (6 oz. ea.) pkgs. chocolate chips

Melt butter; add pecans and mix well.

Add condensed milk, coconut flakes and confectioners' sugar; mix thoroughly with hands. Refrigerate 4 hours.

Divide candy; add dates to half of mixture (if using). Roll into walnut-sized balls.

Melt chocolate chips in double boiler; dip balls in mixture using toothpicks or candy fork.

Place on waxed paper until chocolate sets. Store in refrigerator in warm climates.

Makes 48 servings.