1/2 stick butter
1 can Eagle Brand milk
1 (10 oz.) pkg. angel flake coconut
1 (6 oz.) semi-sweet chocolate chips
1 tbsp. vanilla
1 block paraffin

Mix all ingredients together (except chocolate and paraffin) in large bowl. Refrigerate to chill. Mix paraffin and chocolate in double boiler. Roll coconut into balls and dip into chocolate mixture. Cool on wax paper.