Mounds - cooking recipe

Ingredients

2 lb. powdered sugar
1 stick oleo, melted
1 can Eagle Brand milk
1 can Angel Flake coconut
1 qt. chopped pecans
3 c. chocolate chips
1/4 lb. paraffin

Preparation

Combine sugar, oleo, milk, coconut and pecans; roll into balls.
Refrigerate for 15 minutes.
Melt chocolate chips and paraffin in a double boiler.
Dip balls in chocolate, using toothpicks.
Place on waxed paper to cool.