1/2 lb. butter
1 lb. confectioners' sugar
1 lb. flaked coconut
1/2 can (7 oz.) sweetened condensed milk or (1/2 cup)
1 c. chopped walnuts
1 tsp. vanilla

CHOCOLATE COATING:

1 (12 oz.) pkg. semisweet chocolate chips
4 oz. unsweetened chocolate squares
2 in. x 1 in. x 1/2 in. paraffin wax
Round wood toothpicks
Styrofoam sheets

In mixing bowl, cream together butter and sugar. Add coconut, milk, walnuts, and vanilla; stir until well blended. Chill until slightly firm and roll into walnut sized balls. Insert a toothpick in each ball. Place balls on cookie sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares, and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into wax paper-covered styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. Yield: about 7 dozen candies