2 c. chopped nuts
1 can angel flake coconut (or 2 c.)
1 can Eagle Brand sweetened milk
1 cube butter
1 1/2 box powdered sugar
1 tsp. vanilla
1/8 lb. paraffin wax
2 (12 oz.) bags chocolate chips

Mix together and chill in refrigerator for several hours or overnight. Then roll in tiny balls and chill for 2 or 3 hours. Then melt 1/8 pounds (1/2 slab) of paraffin wax with chocolate chips over hot water (turn burner down low) to dip balls in. Put on waxed paper - use 2 forks. Put in refrigerator until eaten. Makes 2 cookie sheets full.