1 c. butter
2 lbs. powdered sugar
1 can Eagle Brand milk
2 tsp. vanilla
2 c. walnuts (crushed)
2 c. coconut
1 1/2 to 2 lbs. chocolate for coating

Melt butter; let cool. Then mix all ingredients together; mix well. Shape into marble sized balls onto waxed paper. Chill in freezer for 30 minutes.

Melt chocolate coating in microwave; stir. Then dip each candy ball into chocolate coating, using spoon, cover each well. Place on cookie sheet. Makes 100 to 150 candy creams. Very good and fattening!