2 lbs. powdered sugar
1 can Eagle brand milk
2 (7 oz.) cans coconut
12 oz. semi-sweet chocolate
1 stick butter
4 cups chopped pecans
4 oz. paraffin wax

Pour sugar in a large bowl; cream butter in sugar then pour Eagle Brand milk into mixture and blend well. Add coconut and pecans. Shape into one inch balls.

In a double boiler, melt paraffin wax and chocolate together. When completely melted dip candy balls into the mixture using a toothpick. Place on wax paper to harden.