2 boxes confectioners' sugar (2 lbs.)
1 can Eagle Brand Sweetened Condensed Milk
1 sm. bottle maraschino cherries, drained and chopped
1 can moist coconut
1 pkg. unsweetened chocolate
1/4 lb. butter
1 qt. chopped pecans
1 tsp. vanilla
1 plank Gulf paraffin

Mix sugar, butter and milk until creamy. Add vanilla, pecans, cherries and coconut. Mix thoroughly. Chill well. Roll into small balls, place on cookie sheet - keep refrigerated to stay firm.

In double boiler, melt paraffin and chocolate, stirring well. Dip each ball into the paraffin mixture. Place on waxed paper to cool and harden. Store in waxed paper lined tin. Yield approximately 10 dozen.