1 stick butter
1 lb. powdered sugar
2 (14 oz.) pkgs. coconut
1 can Eagle Brand milk
2 (12 oz.) pkgs. chocolate chips

Mix butter and milk (at room temperature) with sugar and add coconut. Mix well and spread in pan and put in freezer for about 1 hour. Cut into squares and dip.

To dip: Melt chocolate chips and 2 sticks paraffin in top of double boiler. Dip with toothpick and place on waxed paper.