2 boxes confectioners sugar
1 can Eagle Brand condensed milk
1 stick butter
1 c. coconut
1 1/2 c. pecans, chopped
3/4 cake Gulfwax paraffin
1 pkg. chocolate chips

Mix sugar, coconut and pecans in large bowl. Melt butter; add condensed milk and stir into sugar mixture until well blended. Place in refrigerator for approximately 30 minutes, then form into small balls and cool again.

Melt paraffin and chocolate chips in double boiler. Remove from heat. Using toothpicks, dip each candy ball into chocolate and lay on waxed paper.