Martha Washington Candy - cooking recipe

Ingredients

1 c. coconut
2 boxes confectioners sugar, sifted
1 stick oleo or butter
1 can sweetened condensed milk
4 c. pecans
1 pkg. (1/2 lb.) bitter or semi-sweet chocolate chips
1 block paraffin
1 tsp. vanilla

Preparation

Cream the first 5 ingredients.
Add nuts.
Chill overnight. Roll into balls the size of a walnut.
Use powdered sugar to dip your hands into as you roll balls.
Melt chocolate and paraffin in double boiler over low heat.
Dip balls into this mixture, one piece at a time, holding each with a toothpick.
Drop on waxed paper.
This candy is moist inside and has a hard coating of chocolate.
It stays fresh several weeks in a tight container. Makes 75 servings.