2 lbs. confectioners sugar
1 stick butter (butter) room temperature
1 can Eagle brand milk
2 c. pecans, chopped
1/2 c. bourbon
3 tsp. vanilla
1/2 cake paraffin
12 oz. chocolate semi sweet drops
2 c. coconuts

Soak pecans in bourbon overnight.

Mix together all ingredients. Shape in small balls keeping fingers wet with cold water. Refrigerate a few hours. (I put in freezer and they get colder faster.)

Melt chocolate and paraffin in top of double boiler. Using toothpicks, dip balls into chocolate. Lay on waxed paper until chocolate hardens.