PECAN COCONUT CREAMS

By sweettooth

Ingredients

• 2 sticks margarine, softened
• 2 cups powdered sugar
• 1 can Eagle Brand milk
• 4 cups chopped pecans
• 4 cups coconut
• For Dipping
• 2 (12 oz.) bags semi-sweet chocolate
• chips
• 1/2 bar paraffin

Preparation

Step 1

Mix together- chill.
Shape into balls.
Put in freezer on toothpicks for a couple of hours.

In a small sauce pan,melt chocolate chips and paraffin over very low heat.
Dip the balls in melted chocolate.
Return to freezer for about 1 hour.
Remove toothpicks and store in air tight container in refrigerator or freezer until ready to use.