1 stick butter
2 boxes powdered sugar
1 can Eagle Brand milk
1 tsp. vanilla
3 1/2 oz. can coconut
2 c. pecans, chopped

Mix and refrigerate overnight. Roll into small balls. Melt 12 ounces chocolate chips and 1 block paraffin (chipped or grated). Stir until smooth, let cool a little. Dip balls in chocolate coating. Put on waxed paper. Put into refrigerator to firm. May be frozen in a Tupperware container for MONTHS!!!!