1/2 lb. sweet butter
1 lb. powdered sugar
1 lb. flaked coconut
1/2 c. sweetened condensed milk
1 c. chopped walnuts
1 tsp. vanilla

CHOCOLATE COATING:

1 (12 oz.) pkg. chocolate chips
4 oz. unsweetened chocolate squares
2" x 1" x 1/2" piece paraffin wax
Round wood toothpicks

Cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut sized balls. Insert a toothpick in each ball. Place on cookie sheet and 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 place in individual paper liners. Yield: 7 dozen.