Martha Washington Candy(French Bonbons) - cooking recipe

Ingredients

1 c. oleo
7 oz. pkg. flaked coconut
1 Tbsp. vanilla (pure vanilla is best)
1 can Eagle Brand
5 c. chopped pecans
2 boxes powdered sugar

Preparation

Melt oleo.
Pour over coconut.
Add vanilla and Eagle Brand; mix well.
Add pecans and mix well.
Add powdered sugar and mix well, 1/2 box at a time.
Pat out on cookie sheet about 1 inch thick.
Set in refrigerator overnight.
Cut into squares, stick a toothpick into each square and dip into Chocolate Dip.