1 stick butter, melted
1 (14-oz.) can sweetened condensed milk
2 C. shredded coconut
3 C. finely chopped, lightly toasted pecans
1 t. vanilla extract
2 lbs. powdered sugar
12 oz. melted chocolate for dipping
Stir together butter, condensed milk, coconut, nuts and vanilla. Add enough powdered sugar to form a stiff dough. (You may not need all of the sugar.) Refrigerate until well chilled, for at least one hour and preferably overnight.
Form mixture into compact balls. Chill again, or freeze, before dipping.
Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks.
Yield: about 60 pieces