I found this recipe many years ago in a cookbook distributed by my mother's church. They've since become a holiday tradition. Easy, but time consuming, these little candies are so worth the effort.
7 oz. coconut
1 cup finely chopped pecans
1 can sweetened condensed milk
1 stick margarine, softened
2 lbs. powdered sugar
12 oz. semi-sweet chocolate chips
1/4 lb. (or less) paraffin
toothpicks for dipping
Blend coconut, pecans, milk, margarine and sugar with hands in a large bowl. Roll into small balls and place on waxed paper lined baking sheet. Insert a toothpick into each ball. Chill one hour. Slowly melt paraffin and chocolate chips over very low heat. Dip balls into chocolate and return to waxed paper. Remove toothpicks and dab a tiny amount of chocolate over holes. Makes between 100-200 candies, depending on size. Smaller candies may require more chocolate for dipping.
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