Martha Washington Candy - cooking recipe

Ingredients

1 lb. box powdered sugar
18 oz. pkg. coconut
1 stick oleo or butter
4 c. pecans, chopped coarse
1/2 can Eagle Brand milk
1 (12 oz.) pkg. chocolate chips
paraffin wax (in small pieces)

Preparation

Leave butter out to soften at room temperature.
Mix with milk and work in sifted powdered sugar, coconut and pecans.
This mixture will be stiff and will have to be worked with hands. Place mixture in refrigerator for 10 minutes, then shape into balls.
Melt paraffin and chocolate together in double boiler. When dissolved and stirred, dip balls in chocolate mixture.
Place on wax paper to cool.