2 to 2 1/2 boxes powdered sugar
1 (14 oz.) pkg. Baker's Angel Flake coconut
1 sm. jar maraschino cherries, chopped
1 can Eagle Brand condensed milk
1 1/2 c. chopped nuts (or walnuts)
1 tsp. vanilla

Mix ingredients well. Roll into 1 inch balls. Place on wax paper. Put toothpicks in top of each ball. Place in refrigerator for 2 1/2 hours.

DIP:

1/2 block paraffin wax
1 block Hershey's unsweetened chocolate (8 cubes)

Melt dip in double boiler. Dip bon bons and place back in refrigerator for 1 or 2 hours. Makes 9 1/2 dozen.