1/2 c. butter, softened
1 (14 1/2 oz.) can sweetened condensed milk
5 c. confectioners sugar
3 c. shredded coconut
1/2 c. chopped maraschino cherries, drained
1 c. chopped toasted almonds
1 tbsp. vanilla extract
1 (12 oz.) pkg. semi-sweet chocolate chips or 12 oz. white chocolate
1/4 bar paraffin wax

Beat butter and milk until smooth. Stir in next 5 ingredients. Cover and chill until firm (about 1 hour). Form into 1 inch balls; chill 30 minutes. Melt desired chocolate with paraffin in top of a double boiler over low heat. Use toothpick to dip balls in chocolate; place on waxed paper lined baking sheet to harden. Yield: Approximately 5 dozen candies.

Variation: To dip 12 candies, place 2 cups melted white chocolate in a small bowl. Drizzle 2 tablespoons of melted semi-sweet chocolate onto the white chocolate. Use the tip of a knife to gently swirl the chocolates together (do not overmix). Dip candies as directed.