1 1/2 sticks butter
1 1/2 boxes powdered sugar
1 can Eagle Brand condensed milk
1 sm. bag chopped pecans
3/4 stick of paraffin wax
12 oz. bag chocolate chips

Melt butter. Mix with sugar and milk, stir constantly. Add coconut and nuts. Mix well. Pour on buttered cookie sheet. Press firmly into pan. Freeze overnight. Remove from freezer. Cut into desired pieces. Melt wax, chocolate chips in double boiler. Dip and place on waxed paper.