Bonbons - cooking recipe

Ingredients

1/4 lb. margarine
2 lb. powdered sugar
2 cans Angel Flake coconut
12 oz. chocolate chips
1 c. Eagle Brand milk
2 tsp. vanilla
4 c. finely chopped nuts
1/5 lb. paraffin

Preparation

Use large pan.
Melt margarine; add milk.
Sift in powdered sugar.
Add vanilla, coconut and pecans; mix well.
Shape into walnut-size balls.
Refrigerate overnight.
Use toothpicks to dip. Melt chocolate chips and paraffin in double boiler or microwave. Twirl each ball a second to harden dip.
Place on wax paper and refrigerate.
Keeps indefinitely.