1 box powdered sugar
1 can Eagle Brand milk
1 1/2 tsp. vanilla
1 stick butter
14 oz. coconut
1/4 lb. paraffin
16 oz. chocolate chips

Melt butter and cool. Add powdered sugar, milk, coconut and vanilla. Press into 9"x13" pan. Chill overnight. Cut into squares and dip in chocolate glaze. Place on waxed paper.

Chocolate Glaze: Melt chocolate chips and paraffin together.