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

Pour butter over pecans. Add remaining ingredients and mix. Roll into balls. Refrigerate for 4 hours or until chilled.

Dip in mixture melted in double boiler: 1 paraffin wax (3/4 slab wax)

Keep chocolate mixture warm during entire time.