1 stick butter, melted
1 lb. shredded coconut (put through food processor using double blade cutter)
1 can Eagle Brand milk
1-2 boxes powdered sugar
1 lg. jar drained maraschino cherries, chopped
3 c. chopped pecans, finely

Mix all of the above ingredients into a large bowl and drop by teaspoonfuls onto ungreased pans (roll into balls if you can). Place in the refrigerator overnight. Next day in a double boiler, melt: 12 oz. pkg. semi-sweet chocolate chips 1 block Gulf wax paraffin

Take one of the trays of balls out of ice box and working quickly and lightly roll into small balls and drop into chocolate, lift out with fork, dragging fork across edge of pan to remove excess chocolate. You can use toothpicks to do this. If you do, upon removing the toothpicks fill holes up with more chocolate. Place the balls onto wax paper to harden. Continue until all balls are covered. Allow to harden. Place in airtight containers and keep in cool place. If not, store in the refrigerator because they will spoil on you if kept out more than 3-4 months.