1 pound coconut

3 cups pecans, chopped

1 can Eagle Brand condensed sweetened milk

1 pound semi-sweet chocolate chips

1/4 pound paraffin wax

	Mix coconut, pecans & Eagle Brand milk.
	Chill for 30 minutes in refrigerator.
	Shape into balls, then chill again for 30 minutes.
	While chilling, melt chocolate chips & paraffin in top of double boiler on low heat until melted.
	Using a toothpick, dip each ball into hot mixture, dipping twice.
	Place on wax paper to cool.
	Fill toothpick holes with chocolate mixture.

From The Kitchen Of: Nell Waters ~ 43rd St. Church of Christ, Austin, TX