2 lb. powdered sugar
1 lb. bag coconut (angel flake)
2 tsp. vanilla
1 c. Eagle Brand milk
2 c. chopped nuts
1/2 lb. butter

In a bowl mix all of above ingredients well and put into refrigerator overnight. Next day, roll into small balls and put back in refrigerator to chill.

Mix: 1/2 cake paraffin wax

In top of double boiler stir constantly until melted. Dip balls in chocolate mixture and cool on wax paper.