1/4 c. melted butter
1 can sweetened condensed milk
1 (14 or 16 oz.) pkg. coconut
1 lb. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1 c. finely chopped pecans
1 (6 oz.) pkg. chocolate chips
1 cake paraffin (1/4 lb.)

Combine butter, milk, vanilla, and salt thoroughly, adding sugar, coconut, and nuts last. Chill mix at least 30 minutes. Form into small balls, spacing them on cookie sheet and chill again.

Melt chocolate chips and paraffin over hot water. Dip balls in chocolate mixture (a toothpick inserted in the chilled balls works fine for dipping). After dipping, place chocolate covered balls on waxed paper to cool. If mixture thickens, just place over hot water again. Store in airtight container.

These are better if prepared 3 or 4 days before serving.