1 can Eagle Brand milk
1 stick butter
1 lb. powdered sugar
2 tsp. vanilla
28 oz. coconut
2 (12 oz.) bags chocolate chips
1 bar paraffin

Work butter, sugar and vanilla. Add milk. Work in coconut. Grease cookie sheet and press mixture in pan. Can use 13"x9", depending on the thickness you desire. Chill. Cut into small squares.

Melt the 2 packages of chocolate chips with the paraffin. Dip squares and place on waxed paper. Store in air tight container in refrigerator.