| | Directions | | Mix all together by hand the first 5 ingredients. Roll into shape of small/medium "eggs". Place on cookie sheet and refrigerate for 1/2 hour. Melt chips with paraffin in double boiler. Use toothpick to dip small eggs in chocolate. Place on waxed paper. |
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| Ingredients | | - |  | 1 stick butter (1/2 cup) |
| - | | 1/2 cup Eagle Brand evaporated milk |
| - | | 1 package flake coconut (14 ounce pkg) |
| - | | 1 box powdered sugar (2 lb box) |
| - | | 1 cup fine chopped pecans (optional) |
| - | | 1 package chocolate chips (large pkg) |
| - | | 1/5 pound paraffin |
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