1 (14 oz.) can condensed milk
1 box powdered sugar
1 (14 oz.) pkg. shredded coconut (if coconut is real coarse, run through blender to make it finer
2 c. chopped nuts, I prefer pecans
20 (1 oz.) blocks semi-sweet chocolate
1 tbsp. Crisco

Combine condensed milk, sugar, coconut and nuts into large bowl and mix well. Cover and chill at least 3 hours. Roll into balls about the size of a quarter, place on a cookie sheet and chill at least 8 hours (overnight) or longer). Line another baking sheet with wax paper and set aside. Melt chocolate and Crisco in top of a double boiler, dip each ball into chocolate, one at a time using a chocolate dipper or two-tined fork. Scrape off excess chocolate on edge of boiler. Place coated balls on prepared wax paper sheet. When all balls are coated, put them in refrigerator for chocolate to harden. Makes about 4 1/4 dozen.