Martha Washington CandyCheryl Johnson
- 3 cups pecans, finely chopped
- 2 cups coconut
- 2 pounds powdered sugar
- 1 stick butter
- 1 can Eagle Brand Milk
- dash of salt
- 1/4 lb. wax paraffin
- 1 12-oz. package chocolate chips
Mix all ingredients together in a large bowl. Roll into balls and chill. Melt paraffin and chocolate chips in top of double boiler. Dip balls in chocolate. Lay on wax paper.
You may substitute chocolate almond bark for the paraffin and chocolate chips. My mom used to make these every Christmas. Yummy!
Source: Cheryl Johnson