1 can Eagle Brand condensed milk
1 stick butter
1 box powdered sugar
1 14 oz bag shredded coconut
1 cup chopped pecans
1 tsp vanilla
1 12 oz bag semi-sweet chocolate drops
1 cake paraffin cut into pieces

Mix the first six ingredients well and place in fridge to chill (about an hour). In a double boiler melt the chocolate chips and the paraffin. Take the refrigerated mixture and roll into small (quarter sized) balls and, using toothpicks, dip into the chocolate mixture covering well.

Place on wax paper covered cookie sheet to set. These candies are great for gifts and they will freeze well. I have also added dried cranberries and orange peel to the mixture to change it up.

Submitted by: Sidra Miller