1/4 c. butter
3 c. coconuts (14 oz. bag)
12 oz. pkg. semi-sweet chocolate chips
1/2 block paraffin wax
2 c. confectioners sugar
1/4 c. milk

Melt butter in saucepan until golden brown. Gradually stir in sugar, coconut, and milk. Drop by teaspoon onto waxed paper and put in refrigerator. Melt chocolate and paraffin wax. Shape mounds and then use tongs and dip into chocolate.