1 (1 lb.) box powdered sugar
1 c. butter
1 (7 oz.) pkg. angel flake coconut
1 can condensed milk
2 c. chopped pecans
2 tsp. salt
15 oz. jar chopped maraschino cherries
12 oz. pkg. chocolate chips
1 block paraffin

Mix the above and chill overnight. Pinch into small balls about the size of a walnut. Dust your hands with powdered sugar to hold balls in shape. Place these in the refrigerator for an hour.

Make an icing of 1 (12 oz.) package chocolate chips and 1 block of paraffin, melted. Cook this in a double boiler until well melted. Drop balls one at a time while the icing is hot. Remove with fork and place on a plate Makes about 70 balls.