1 stick butter
1 can Eagle Brand condensed milk
1 1/2 lbs. powdered sugar
1 (7 oz.) coconut
2 1/4 c. chopped pecans
1 stick paraffin (1/2" x 3" x 5")
1 bag semi-sweet chocolate chips

Cream butter. Blend in milk and sugar with mixer. Mixture will be very thick. Stir in coconut and pecans. Roll into balls and place in freezer. Dust hands with powdered sugar if mixture becomes too gooey.

After freezing, melt paraffin in double boiler. After paraffin is melted, add chocolate chips and blend well. Insert toothpick into ball and dip in chocolate mixture. Set on waxed paper to cool. (NOTE: Balls may fall off toothpick when dipped if not thoroughly frozen.)