2 boxes powdered sugar
18 oz. pkg. flake coconut
1 tsp. vanilla
1 cube or stick (1/2 c.) butter
1 c. Eagle Brand milk (1 can)
1 c. nuts

Soften butter, add powdered sugar, vanilla and nuts. Mix well. Roll into small balls. Chill or freeze for short time or overnight. Melt 1 big package of chocolate or butterscotch chips. Add 3/4 of 1/4 pound stick of paraffin in double boiler and stir until glazy. Put balls of candy on end of toothpick and dip into melted chips and coat well. Put on waxed paper. When cool, store in container or may be frozen until ready to use.