2 boxes powdered sugar
1 can Angel Flake Coconut
1 can Eagle Brand, chilled and whipped
1 stick butter, melted
1 (6 oz.) pkg. chocolate chips
2 c. pecans, chopped
2 c. black walnuts, chopped
1 (4 oz.) pkg. paraffin

Mix whipped milk with sifted sugar, adding hot butter. Add coconut and chopped nuts. Drop on waxed paper in medium sized balls. Let set in refrigerator 1 hour. While you wait, melt chocolate chips and paraffin in a double boiler; dip candy balls into the chocolate by inserting a toothpick in each one. Let set on wax paper. Makes 2 1/2 pounds candy.