Bonbons - cooking recipe

Ingredients

1 can Eagle Brand milk
2 cubes oleo, melted
2 lb. powdered sugar
8 or 9 oz. can Angel Flake coconut
1 c. chopped pecans
12 oz. pkg. chocolate chips
1/4 block paraffin, grated

Preparation

Mix milk and oleo, gradually adding sugar.
Stir in coconut and pecans.
Make into small balls and freeze.
Melt chips and paraffin in double boiler.
Dip balls in hot mixture with toothpicks.
Place on wax paper to cool.