1 c. butter, melted
2 boxes powdered sugar
1 can Eagle brand milk
2 c. pecans, chopped
2 c. coconut

Mix well and put in refrigerator for about 1 1/2 hours. Roll into balls and put back into refrigerator while you melt 1 block of paraffin wax and 1 (6 ounce) bag chocolate chips in top of double boiler.

Dip balls into chocolate using toothpicks. (You may want to use more chocolate and less paraffin.) Put balls on wax paper until chocolate hardens.