Gayle's Chocolate Dipped Coconut Balls

• 14 lb butter
• 14 ounces shredded coconut (1 large bag)
• 12 ounces eagle brand sweetened condensed milk (1 can)
• 24 ounces powdered sugar (1 1/2 boxes)
• 1 teaspoon vanilla
• 10 ounces chopped maraschino cherries (1 jar)
• 2 cups chopped pecans
• 1 lb chocolate chips
• 14 cup grated paraffin wax

1. Melt:.
2. butter and pour over shredded coconut.
3. Mix with:.
4. Eagle brand sweetened condensed milk and powdered sugar.
5. Mix with hands then add:.
6. vanilla, chopped marachino cherries, and chopped pecans.
7. Let the mixture set in refrigerator and get cool through and through.
8. Then begin rolling into small balls.
9. Place the balls in the refrigerator on cookie sheets.
10. Chill each side about 12 hours.
11. You can put them in the freezer if you are impatient.
12. The Next Day:.
13. Melt:.
14. chocolate chips and grated paraffin wax.
15. Dip the balls in the chocolate sauce and coat well.
16. (I use an ice pick).
17. Return to refrigerator or freezer to firm.
18. They keep well in the refrigerator or freezer.

butter, coconut, condensed milk, powdered sugar, vanilla, maraschino cherries, pecans, chocolate chips, paraffin wax

Taken from www.food.com/recipe/gayles-chocolate-dipped-coconut-balls-307082 (may not work)