- 1/2 c. butter, softened
- 2 lbs. powdered sugar
- 1 can Eagle brand sweetened condensed milk
- 1 c. chopped pecans
- 1 c. shredded coconut
- 1 tsp. vanilla
- 1/2 bar paraffin wax
- 24 oz. chocolate chips
| Mix butter, powdered sugar, milk, pecans, coconut, and vanilla. Roll into small balls (about one tsp.) and refrigerate until chilled. Melt paraffin and chocolate chips in double boiler. Dip ball into chocolate with a toothpick and place on waxed paper on cookie sheet. Dip toothpick in chocolate to touch up the toothpick hole. Freeze beautifully.
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