---------- Recipe via Meal-Master (tm) v8.04
  Categories: Candies, Nuts, Chocolate
       Yield: 100 servings
     3/4 c  Butter
      14 oz Sweetened condensed milk
       2 ts Vanilla extract
     1/2 ts Salt
   5 2/3 c  Powdered sugar
       1 lb Flaked coconut
       1 lb Pecans, finely ground
       3 oz Paraffin (1/2 block)
   1 1/2 lb Semisweet chocolate morsels
   In a large saucepan, melt the butter over low head and
   do not allow to brown. Whisk in the condensed milk,
   vanilla, and salt. Then add the powdered sugar,
   coconut, and pecans. Mix quickly; you will have to use
   your hands. Coat a 9 x 13-inch baking pan with
   vegetable spray. Transfer the candy mixture to the pan
   and pat it firmly in place. Cover and store in the
   coldest part of your refrigerator overnight. In a
   double boiler set over hot (not boiling) water, melt
   thr paraffin and chocolate chips. Cut the coconut
   candy into 1 inch squares. Using a toothpick, dip the
   candy into the chocolate to coat. Place on waxed paper
   to harden. Will probably need to be hardened in the
   refrigerator and stored there. Ruth from PA