2 boxes of powdered sugar
1 can Eagle Brand Milk
7 oz angel flake coconut
1 stick of butter melted
2 cups chopped pecans1 tbsp vanilla
Mix together and chill for a couple of hours. This makes it
easier to form into balls. In double boiler-melt approximate 12 oz Semi Sweet
chocolate chips (I use Nestle’) and 1 bar of gulf wax (you find this in the
canning section at the supermarket).
Make mixture into balls and place on wax paper. Dip in chocolate
using the toothpicks and tap off slightly. You can swirl the leftover chocolate on top to make a
design. This makes approximately 125 balls. 
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