1 1/2 stick butter
1 (14 oz.) can sweetened condensed milk (Eagle Brand)
2 tsp. vanilla
1/4 tsp. salt
5 2/3 c. confectioners sugar
1 lb. flaked coconut
1 lb. finely ground pecans
3 oz. paraffin (1/2 block)
1 1/2 lb. chocolate chips

In a large saucepan, melted butter over low heat, do not burn, remove. Whisk in milk, vanilla, and salt. Then add sugar, coconut, and pecans. Mix quickly, you may have to use your hand. Have ready a 9 x 13 inch baking pan, spray with vegetable spray. Put candy mixture into pan and smooth surface with your hand. Cover and store in coldest part of refrigerator.

In a double boiler set over hot (not boiling) water, melt paraffin and chocolate chips. Cut cold candy into 1 inch squares and using a toothpick, dip each piece into melted chocolate. Put on a wax paper lined cookie sheet, then place in refrigerator to harden. When the candy is set, transfer to covered containers. Will keep well in refrigerator.