1 c. Eagle Brand milk
1 stick butter
2 c. coconut
1 1/2 boxes powdered sugar
1 1/2 tsp. vanilla
1 c. chopped nuts

Mix well until firm. Place in refrigerator. Shape into small balls and dip in one 12 ounce package chocolate chips and 1/2 cake paraffin melted in double boiler. Use toothpicks to dip them and lay on wax paper.