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Categories:Viewed: 99 - Published at: 9 years ago
Ingredients
- 2 c. chopped pecans
- 7 oz. Angel Flake coconut
- 1 1/2 boxes powdered sugar
- 12 oz. real chocolate chips
- 1 stick oleo, melted
- 1 can Eagle Brand milk
- 1 tsp. vanilla
- 1/4 lb. paraffin wax, shredded
Method
- Combine nuts, butter and coconut; mix well.
- Add Eagle Brand milk and vanilla.
- Sift in sugar.
- Roll into small balls.
- Place on cookie sheet and refrigerate.
- In top of double boiler, melt chocolate chips and paraffin.
- Stick toothpicks into balls and dip in chocolate.
- Place on waxed paper.
