1 stick butter
2 (14 oz.) pkgs. coconut
1 can Eagle Brand milk
1 (12 oz.) semi-sweet chocolate
1/2 stick Paraffin wax
1 tsp. vanilla
1 box powdered sugar

Mix butter, vanilla, milk and sugar. Add coconut. Refrigerate until they will form into balls, at least 2 hours. Melt wax and chocolate in double boiler. Dip mound ball. Place on wax paper to cool.