1 stick of butter

1 can condensed milk

2 boxes powdered sugar

1 tsp vanilla extract

1 block bittersweet chocolate

2 small packages semi-sweet chocolate chips

1/2 block gulf wax

2 cup chopped pecans

1 can moist Angel Flake coconut

Save 1/2 box sugar for rolling out.

Note: I usually double this recipe.

Soften butter to room temperature. Cream milk into butter. Sift sugar a little at a time. Add vanilla. Pour in nuts and coconut and mix well. Chill until firm. Pinch 1/2 tsp of mix into hands coated with powdered sugar and shape into balls. Put balls back into refrigerator and let harden again. Melt chocolate with wax over hot water. Dip into chocolate and set on wax paper.

Recipe by E. Jean Sharpe

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