1 stick butter
2 boxes sifted powdered sugar
1 box Baker's coconut
1 can Eagle Brand milk
1 box + 2 sq. Baker's semi-sweet or milk chocolate
1 1/4 slabs paraffin
1 c. nuts (optional)

Melt butter and add Eagle Brand milk. Slowly stir in powdered sugar, coconut and nuts. Cover and place in refrigerator overnight.

Remove from refrigerator and roll into balls. Return to refrigerator.

In double boiler, melt chocolate and paraffin. Dip candy and place on wax paper to cool.