Martha Washington Cherry Creams - cooking recipe

Ingredients

1 stick margarine, softened
2 (2 lb.) boxes powdered sugar
1 can condensed milk
1 tsp. vanilla
2 c. finely chopped pecans
2 c. coconut
1 (12 oz.) pkg. chocolate chips
2 oz. paraffin bar

Preparation

Mix margarine, sugar, milk and vanilla.
Stir well.
Divide in half.
Put nuts in 1/2 mixture and coconut in other.
Form into balls, a little larger then gumballs.
Place on tray in freezer for 1 hour.
Melt chips with paraffin in double boiler.
Using toothpicks, dip chilled balls into chocolate.
Place on waxed paper to dry.
Store in airtight container.