Martha Washington Chocolate Balls - cooking recipe

Ingredients

1 stick butter or oleo
1/2 (14 oz.) can sweetened condensed milk
1 lb. powdered sugar
1 (8 oz.) can flaked coconut
3 to 4 c. finely cut pecans
1 (8 oz.) box semi-sweet baking chocolate
1 (1/4 lb.) box paraffin

Preparation

Soften margarine to room temperature.
Mix with milk and work in sugar, coconut and pecans with hands.
Shape into balls the size of a small walnut.
Refrigerate 10 to 15 minutes or longer.
Melt paraffin in top of double boiler over hot water.
Add chocolate and stir well until dissolved.
Dip coconut and pecan balls into chocolate with a fork and lay on waxed paper until hardened.