2 boxes powdered sugar
1 can Eagle Brand milk
1 c. pecans, chopped finely
1 stick butter
1 can coconut
1 1/2 bags chocolate chips

Mix sugar, milk, and coconut. Melt butter and pour over pecans. Then mix both batches together. Melt 1/4 pound paraffin and 1 1/2 bags of chips together. Dip balls of mixture into chocolate and let cool on wax paper. Refrigerate.