1/2 c. butter
1 large bag coconut
1 Eagle Brand milk
1 1/2 c. pecans
2 boxes powdered sugar
6 oz. semi-sweet chocolate
1 sq. paraffin

Mix first 5 ingredients in a large bowl, then shape into balls. Put in refrigerator 15 to 20 minutes. Melt paraffin and chocolate chips in double boiler. Dip candy balls in chocolate and paraffin mix with toothpicks. Let cool.