1 can Eagle Brand milk
2 lb. confectioners' sugar
14 oz. bag coconut
4 1/2 c. chocolate chips
1 stick melted butter
1 tsp. vanilla
3/4 bar paraffin

In large bowl stir milk, sugar, butter and vanilla. Work in coconut. Roll into small balls. Put in large cake pan and refrigerate several hours. Melt chocolate chips and paraffin. Dip balls in hot chocolate mixture - I use a toothpick. Place on wax paper.