Chocolate Covered Coconut Balls

Hazel Smith's Hot Dish Recipe of the Week

Chocolate Covered Coconut Balls

2 boxes confectioners’ sugar
1 can sweetened condensed milk
½ cup butter
1 can flaked coconut
pinch salt
1 ½ cups pecans chopped fine
2 six-ounce packages semi-sweet chocolate morsels
4-ounce block paraffin

Melt butter slowly. Add milk. Stir in sugar and salt. Add coconut and pecans. Roll into balls. Insert toothpick and refrigerate until firm. Melt chocolate and paraffin together in a double boiler. Remove from heat and dip each ball in chocolate, and place on waxed paper.