Chocolate Bonbons - cooking recipe

Ingredients

1 1/2 sticks oleo
1 1/2 boxes powdered sugar
1 can Eagle Brand milk
3 c. coconut
2 c. pecans, chopped
3 tsp. vanilla
2 (6 oz.) pkg. chocolate chips
2 oz. paraffin (about 3/4 of block)

Preparation

Blend together oleo, powdered sugar and milk; then add coconut, pecans and vanilla.
Chill 2 hours or overnight.
Roll into small balls.
Dip balls in mixture of chocolate chips and paraffin.
Keep paraffin mixture hot while dipping, using a double boiler.
Let stand until dry.
Before I add coconut and pecans to second mixture, I take out 1/2 of the mixture and chop maraschino cherries in it.