1/2 lb. butter
2 lbs. powdered sugar
1 c. nuts, chopped
1 (14 oz.) pkg. coconut flakes
1 can Eagle Brand sweetened milk
2 tsp. vanilla

Mix all ingredients well. Refrigerate until firm. Form into balls, then wrap and freeze before dipping.

DIPPING:

1 lb. chocolate chips
1/3 slab paraffin

Set each in a pan of hot water and melt. Mix together and keep warm in double boiler. Dip candy balls, using toothpicks, and set on wax paper. Fill in holes after removing toothpicks. Store in plastic bag and freeze. Wonderful gifts.