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

CHOCOLATE COATING:

1 (12 oz.) pkg. semisweet chocolate chips
4 oz. unsweetened chocolate squares
2 inch x 1 inch x 1/2 inch piece of paraffin wax
Round wooden toothpicks
Styrofoam sheets

In mixing bowl, cream butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; (take a small amount out at a time) and roll into walnut-size balls. Insert a toothpick in each ball. Place balls on a cookie sheet which has been lined with wax paper and freeze. In double boiler over simmering water melt chocolate chips, squares and paraffin. Keep warm over hot water. Using toothpicks as handles; dip frozen balls into chocolate mixture; stick picks upright into waxed paper covered styrofoam sheets. Chill until firm. Remove picks and package candy in individual paper lines. (may also be frozen.) Best served chilled. Yield: about 7 dozen.