4 tbsp. butter
1 can Eagle brand milk
1 tsp. vanilla
1 qt. chopped nuts
2 lbs. confectioners sugar
1 pkg. coconut
1 semi-sweet chocolate squares
1 block paraffin

Cream butter. Add milk and sugar alternately, a little at a time until well mixed. Add vanilla, coconut, and nuts. Roll into small balls and let stand in refrigerator for 4 hours. Melt paraffin and chocolate in a double boiler. Remove from heat, dip each ball in chocolate with toothpick then place on waxed paper until firm.