4 (1 lb.) boxed powdered sugar
1/2 c. bourbon
2 (7 oz.) bags coconut
2 (14 oz.) cans Eagle brand milk
2 sticks butter, melted
2 c. chopped pecans

Mix above ingredients well. Chill mixture for 2 hours in refrigerator. Roll chilled mixture into 1/2" balls. Chill balls again before dipping.

CHOCOLATE COATING

Melt in a double boiler 2-3 (12 ounce) bags of chocolate chips with 1 bar of wax. Dip candy using a toothpick into chocolate.

Makes approximately 26 dozen balls. Recipe may be halved.