Martha Washington Candy - cooking recipe

Ingredients

2 boxes powdered sugar
1 stick margarine
1 can coconut
1/4 lb. paraffin
1 can Eagle Brand milk
4 c. pecans
2 (12 oz.) pkg. chocolate chips

Preparation

Melt margarine and pour over nuts. Combine milk, sugar and coconut. Add nuts and form into balls.
Let set for 4 to 6 hours or overnight.
Melt chocolate and paraffin over hot water.
Using a toothpick, dip balls in chocolate.
Let drip and place on wax paper.
Fill in holes and let cool.
Store in refrigerator or freezer.