Martha Washington's

Ingredients:

2 pounds powdered sugar

1 can Eagle Brand milk

1 stick butter

1 can coconut (2 2/3 cup)

2 1/2 teaspoons vanilla

1 cup pecans

Chocolate Chips

Gulf Wax (Paraffin)

 

In a large bowl stir together powdered sugar, coconut, and nuts. Then add melted butter and Eagle Brand milk; this will make a dough. Then roll the dough into balls about the size of unshelled pecan. Then place on wax papered cookie sheets and refrigerate. Then melt chocolate chips 1 cup at a time in the microwave with slivers of wax, just enough to hold, but not too waxy. Roll 3 balls at a time in a bowl with melted chocolate and remove quickly. Place on wax paper to cool. Store at room temperature in a tin or Tupperware box.