Chocolate-Covered Coconut Chubs

• 3 cups powdered sugar
• 14 ounces shredded coconut (1 bag, about 5 cups)
• 1/2 cup (1 stick) unsalted butter, melted
• 1 can sweetened condensed milk
• 1/4 of one bar of paraffin
• 12 ounces semisweet chocolate, chopped, or chocolate chips
• 1 regular size Hershey milk chocolate bar

1. In a medium bowl, combine coconut and powdered sugar. Pour butter and condensed milk over, and stir until very well combined. Roll tablespoon-sized balls into cylinders about 1" long; set on a sheet of waxed paper.
2. Allow the paraffin to melt in the top of a double boiler set over simmering water. (If you don't have a double boiler, use a small sauepan set into a small skillet filled halfway with water. To prevent scorching, don't heat chocolate over direct heat.) Add semisweet and milk chocolates, allow to melt, and stir gently but thoroughly.
3. Remove chocolate from heat. Using a serving fork or a plastic fork with the two middle tines snapped off, dip coconut candies into chocolate and place on waxed paper until cool. Store at room temperature in covered containers, separating layers with sheets of waxed paper or parchment for up to three weeks, as if they'll last that long.

powdered sugar, coconut, unsalted butter, condensed milk, paraffin, chocolate, regular

Taken from food52.com/recipes/9077-chocolate-covered-coconut-chubs (may not work)