2 (14 oz.) bags coconut
1 (16 oz.) box powdered sugar
1 stick butter
1 tsp. vanilla
1 can Eagle brand milk

Line a 13 x 9 pan with wax paper. Mix above ingredients with hands and pat into lined pan and cover with wax paper. Refrigerate for at least 4 hours.

Melt 1 (12 oz.) pkg. chocolate chips
1/2 block paraffin

Cut coconut and dip in chocolate. Place on wax paper.