1/4 c. softened butter
2 lbs. powdered sugar
1 can Eagle Brand milk
1 lb. Angel Flake coconut

Mix together. Form into balls. For chocolate covered cherries, put a well drained maraschino cherry in center of ball. Chill well. I freeze mine.

Melt 1 large package chocolate chips and 1/2 square parawax in double boiler. Use a toothpick and dip each ball into chocolate and wax mixture. Lay on wax paper to dry. Leave the chocolate in double boiler to keep it hot for dipping. I usually double the recipe.