Martha Washington Candy - cooking recipe

Ingredients

2 lb. powdered sugar
4 sticks oleo
2 tsp. vanilla
1 can Eagle Brand milk
4 c. pecans, chopped fine
1 can coconut
1 (12 oz.) pkg. chocolate chips
2 pieces paraffin wax

Preparation

Sift powdered sugar.
Beat oleo with mixer.
Add sugar and vanilla; beat well.
Chop pecans until fine, but not ground up and stir into mixture.
Add coconut.
Place in refrigerator to chill. Roll into small balls. Melt paraffin and chocolate chips in top of double boiler.
Dip candy in chocolate.
Place on waxed paper to dry.
Store in airtight container.