2 sticks butter (at room temp.)
2 boxes powdered sugar
1 can Borden's Eagle Brand milk
1 box Angel Flake coconut
1 lb. chopped pecans

Mix top 5 ingredients well (use your hands). Roll into small balls and chill overnight.

Melt 1 package (12 ounce) chocolate chips with 1/2 block Gulf wax (paraffin) in double boiler. Dip balls into chocolate mixture using toothpicks and place on foil. Fill holes left by toothpicks with chocolate.