Martha Washington Candy - cooking recipe

Ingredients

2 boxes powdered sugar
1 can Eagle Brand milk
2 sticks margarine
1 (8 oz.) coconut
3 c. pecans
1/4 lb. paraffin wax
18 oz. chocolate chips

Preparation

Melt margarine; add milk, sugar, coconut and pecans.
Mix well. Chill before making balls.
Chill after you roll balls.
In double boiler, melt together paraffin wax and chocolate chips.
When melted, dip balls of candy into chocolate mixture using a toothpick.
Put onto foil-lined tray.