3 sticks butter
2 lb. confectioners sugar
1 can Eagle Brand milk
12 oz. semi-sweet chocolate chips
1 bar paraffin
1 pkg. flaked coconut (optional)
1 1/2 c. nuts (optional)

Cream butter and blend evenly into confectioners sugar. Stir in coconut and nuts (if used). Add milk and work mixture into a stiff dough. Form into 1 inch balls. Let chill overnight or freeze overnight. Over double boiler melt chocolate and bar of paraffin together. The paraffin will keep the chocolate tender and also give it a nice gloss. Dip each piece in chocolate and put on waxed paper.