1 c. butter
1 can Eagle Brand
1 lb. powdered sugar
1 pkg. coconut
1 tsp. vanilla
1 pkg. chocolate chips (semi-sweet)
1 (1/4 lb.) stick paraffin
Almonds

Melt butter. Add Eagle brand milk, powdered sugar, package of coconut and vanilla. Mix well and turn into a large cookie sheet. Refrigerate until solid.

Melt wax and chocolate chips in double boiler. Cut candy in 1 inch squares and dip individually into chocolate mixture. (Use a fork for dipping.)