1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate
Mix all but chocolate together and shape into balls about the size of a hickory nut. Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan. This may require more than 6 oz of chocolate. Dip balls into chocolate and turn out onto wax paper-covered cookie sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin. Source: Newspaper, Newsletter July’89