1 c. Eagle Brand milk
1 box powdered sugar
1/2 c. melted butter
24 oz. coconut
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 sm. block paraffin

Mix first 5 ingredients well and pack in sheet cake pan. Put in freezer 15 minutes or in refrigerator overnight. Cut into small squares. Melt paraffin and chocolate chips in double boiler. Dip coconut squares in chocolate and place on wax paper.