2 boxes powdered sugar
2 c. chopped pecans
1 stick butter
1 can Eagle Brand milk
1 c. coconut flakes
1 tsp. vanilla

COATING:

3/4 block paraffin
6 oz. chocolate chips

Mix sugar, pecans, butter, Eagle Brand, coconut and vanilla together with hands and roll into balls (walnut size). Let stand until firm (about 2 hours).

Melt in double boiler grated paraffin and 6 ounce chocolate chips. (Can use butterscotch chips if desired.)

Stick toothpicks in balls of candy. Dip in chocolate, drain and place on wax paper. Cover toothpick holes with drop of chocolate.