2 (3 1/2 oz.) angel flake coconut
2 (1 lb.) boxes powdered sugar
1 1/2 c. nut meats
1 tsp. vanilla
1 stick butter
1 can Eagle Brand milk

Mix ingredients by hand. Form into small balls. Lay on waxed paper on a cookie sheet and refrigerate 1 1/2 hours or longer. Work best if frozen. Then melt in top of double boiler a 24 ounce package of semi-sweet chocolate chips. Add 1/2 bar of paraffin wax. Pick balls up with a toothpick and dip each one in chocolate. Keep refrigerated.