1/2 stick butter
1 can Eagle Brand milk
1 (14 oz.) pkg. coconut
1 lb. powdered sugar
1 (12 oz.) bag semi-sweet chocolate chips
1/2 cake paraffin

Melt butter and stir in milk. Add coconut and powdered sugar. Spread in a cookie sheet. Refrigerate 1/2 hour to 45 minutes. Overnight is best. Cut into squares. Melt chocolate chips and paraffin. Dip square in chocolate and place on waxed paper.