| | Directions | | Cream ingredients and add coconut and pecans. Roll into balls and place on waxed paper on cookie sheet. Place in freezer or in refrigerator overnight. When chilled, melt 1 pkg. semisweet chocolate chips and 1/8 block paraffin in double boiler. Dip balls into melted chocolate. Place on waxed paper to cool. |
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| Ingredients | | - |  | 2 boxes powdered sugar |
| - | | 1 can Eagle Brand Milk |
| - | | 1/4 pound butter or margarine |
| - | | 1 teaspoon vanilla |
| - | | 1 cup Coconut |
| - | | 1 cup chopped pecans |
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