1 stick melted butter
1 box confectioners' sugar
1 tsp. vanilla
1 can Eagle Brand milk
2 lg. bags coconut

Mix all ingredients and press into jelly roll pan. Refrigerate until firm enough to cut into bite size pieces. Dip each piece into chocolate mixture with toothpick and place on wax paper to harden.

CHOCOLATE MIXTURE: Melt together 12 ounces chocolate morsels and 1 block paraffin in double boiler.