COATING:

9 oz. semi-sweet chocolate chips (approx. 1 1/2 bags)
1 bar paraffin wax

BON BONS:

2 lbs. confectioners' sugar
2 sticks butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 qt. chopped pecans
1 c. coconut (opt.)

Sift sugar into a bowl; cream in butter. Add milk and vanilla; stir until smooth and creamy. Fold in nuts and coconut. Refrigerate until firm. Roll into balls and refrigerate again until firm. Melt chocolate and wax in double boiler. Spear bon bons with toothpick; dip to coat. Let dry completely.